Vegan protein tempeh stars in these easy dinners, including plant-based riffs on take-out favorites, noodle dishes, salads, and more. Find our best tempeh recipes here.
Like a vegan take on kung pao, hummus bowls with merguez crumbles, and more easy ways to use the soy-based protein. Whether you’re new to cooking with tempeh, you grew up eating it as part of your regular rotation, or you got here because you’ve had one too many pan-fried or baked slabs of the stuff soaked in coconut aminos, you’re going to find something enticing to eat in the recipes below.
Naturally gluten-free and nut-free, it’s made by combining hulled, cooked, and cooled soybeans with a starter or fungus and letting them come together for one to two days. And come together they do: Literally, the beans bind and, with help from the starter fungus, become one firm, solid cake. Tempeh is also highly digestible compared to other soybean products because the fermentation enables nutrients such as vitamin B12 and calcium to become more soluble.
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