Tempeh

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

Like a vegan take on kung pao, hummus bowls with merguez crumbles, and more easy ways to use the soy-based protein.

This riff on the Laotian classic comes together in 20 minutes.

This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.

This vegan twist on a lamb sausage hummus bowl features a trio of textures—creamy, crisp, and meaty—that will keep you coming back for more.

The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms. 

Using pre-peeled and cubed butternut squash and any nut butter of your choosing makes this bright and wholesome dinner a breeze to bring together.

Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.

Pan-fried or deep-fried, battered or braised, simmered or steamed, tempeh can do it all.

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Tempeh skeptics, this recipe will make a convert of you.

Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days.

This dish may look meaty, but these lemongrass tempeh crumbles are vegan with a citrusy and spicy edge.

This quick glazed tempeh with fresh herbs is delicious over rice with shallots, but you can also tuck it into lettuce cups or serve with rice noodles if you prefer.

Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. This vegan version swaps out the sausage for fiber-rich beans.

This Indonesian plate of blanched vegetables, boiled eggs, and tofu is served with a spicy, tangy, and slightly sweet peanut sauce for drizzling and dipping. Add salty-savory shrimp chips for scooping.

This modern take on the classic B.L.T. uses smoky-sweet marinated tempeh as a protein-packed vegetarian substitute for bacon.

Protein-packed, fermented tempeh is thinly sliced and infused with a marinade of soy sauce, smoked paprika, and rich maple syrup to mimic the smoky-sweet flavor of the breakfast staple in this easy vegetarian recipe. Serve it with eggs for breakfast, add it to stir-fry, or layer it onto a veggie “B.L.T.”

I've been doing the previous marinades forever. This new one is first cousin to a good barbecued tofu: piquant, sweet-hot-rich, and scintillatingly tasty. The tofu is baked in the marinade/sauce, which cooks down and coats it, caramelizing them. You'll probably have to soak the baking dish overnight before washing it, but it's worth it. Vary this using fruit juice concentrate instead of honey or sugar, and adding extra ginger, orange zest, or both. For an incendiary smokiness, add chipotle in adobo.

This spicy, nutty salad is an amalgam of Indonesian and Thai-influenced ingredients and seasonings.

In this tasty “down home” dish, bits of tart apple add a delightful flavor twist. If you have the time, make a pan of your favorite vegan corn bread.

If you’re looking for an undemanding tempeh dish that makes a large quantity, here’s a good choice.