Tempeh

Tempeh is a chewy, fermented soy food. For more information, see page 146. This spread is comparable to a curried chicken salad, though if you already like tempeh, you need not compare it with anything; just enjoy it on fresh wholegrain bread or crackers.

This is good to serve with meals needing a protein boost or as a sandwich filling. See the menu with Southeast Asian-Style Spicy Mashed Potatoes (page 187).

The three Ts of soy (TVP, Tofu, and Tempeh) join forces to create a protein-packed burger that will rock your socks off.

Use any combination of vegetables for the filling here. The dough is perfect for making drop biscuits (a recipe found in The Joy of Vegan Baking) and the topping is perfect for fruit-based cobblers.

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. This zesty dish proves that grilling isn't just for carnivores. Tempeh, a fermented soybean cake with a nutty flavor and firm, almost meatlike texture, can be found in many grocery stores, health food stores, and Asian markets. We like Lightlife brand. Note that orange oil can be quite strong, so be sure not to use more than the amount called for in the recipe.

Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich. Traditional Indonesian flavorings for such a marinade are salt water (in lieu of tamari or shoyu soy sauce), fresh pressed garlic, and dried coriander.

Because of its solid, chewy texture, tempeh (which is made from soybeans and grains) is a good meat substitute.

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.

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.

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.