Tempeh isn’t just tofu’s lesser-known cousin! It’s also one of the best whole food meat substitutes out there. Learn how to cook tempeh like a pro and some of my favorite ways to use it.
Like tofu , tempeh (pronounced tem-pay) is made with soy beans, but the similarities pretty much end there. This means that if you’re not a fan of tofu, you might still enjoy tempeh! While tofu has a soft or chewy texture (depending on the type you use), tempeh is a bit firmer, and it has an interesting texture because its primary ingredient is whole soybeans.
Tempeh originated in Indonesia, where it’s a staple used in a wide variety of dishes. (If you ever have the chance to go to an Indonesian restaurant, you are in for a treat— especially if you love tempeh!) It’s made by fermenting soybeans and forming them into a slab. You can make your own tempeh at home, but it’s a complicated process, so you might want to stick to buying it at the grocery store!
What Does Tempeh Taste Like?
Most vegans fall into one of two camps: you either want your meatless remakes to taste exactly like the original, or you simply want to find a protein to take the place of meat without mimicking its flavor. If you fall into the latter category, you’ll appreciate tempeh! It has a nice, nutty flavor, and it can be used to replace meat in a recipe, but it doesn’t taste like meat.
Like tofu, tempeh will take on the flavors that are added to it, although that nuttiness will still come through. This makes it excellent for marinating or pairing with a delicious sauce to soak up. Some people find that tempeh has a bitter flavor, while others aren’t bothered by it. Steaming tempeh eliminates this flavor, and it also helps tempeh absorb marinades better.
How Do You Cook Tempeh?
There are so many ways to cook tempeh! I’ll share my favorite in just a bit, but you can:
- Bake it. Baked tempeh is the perfect low-effort protein option.
- Fry it. Pan fry, deep fry, stir fry —it’s all good! You can also enjoy it in a sandwich like my BLT Sandwich .
- Grill it. Place cubes of tempeh on skewers with veggies and marinate them before grilling.
- Cut it into cubes. For a meaty bite!
- Cut it into slices. Thin slices get nicely crisped on the edges.
- Crumble it up. Perfect for making chili or tacos!
- Use it as an ounce-for-ounce substitute for meat in a recipe. It’s nutrient packed and less costly than most store-bought faux meats.
Tempeh Bacon Recipe
You can also use tempeh to make a killer plant-based bacon. Here’s how:
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Low sodium soy sauce, tamari, or liquid aminos – Tamari and liquid aminos are gluten-free.
- Liquid smoke – Key to the smoky bacon flavor in this recipe.
- Maple syrup – Make sure you get real maple syrup, not breakfast syrup!
- Smoked paprika – This amps up the smoky flavor even more and adds some natural color to the marinade.
- Tempeh
- Coconut Oil
How to Make Tempeh Bacon
Use homemade tempeh bacon in a BLT , as a topping for your favorite veggie burger , in a vegan Cobb salad, or as a savory side to serve with pancakes or waffles .
Prepare the tempeh. Slice the tempeh as thin as possible without it falling apart. This will help it get crispy!
Steam the tempeh. Use a steamer basket or a wire rack placed in a large pot filled with boiling water. (The water shouldn’t be so high that it reaches the basket or rack.) Carefully add the tempeh slices, cover the pot, and steam them for 10 minutes. This removes bitterness and gives the tempeh the ability to absorb all the bacon-y flavors you’re about to add.
Make the marinade. In a wide, shallow bowl or container, whisk the liquid smoke, maple syrup, soy sauce, and smoked paprika.
Marinate the tempeh. Let the tempeh cool a bit, then place it in the marinade. Cover the container and let the tempeh marinate in the refrigerator for at least 2 hours, or overnight.
Cook the tempeh. Heat the coconut oil in a skillet over medium-high heat, then add the slices of tempeh bacon. Cook for 2 to 3 minutes on each side, or until they’re nicely browned and crisp on the edges. Remove from heat and pour any leftover marinade into the skillet; stir the tempeh to coat it in the sauce.
Why Does My Tempeh Have White/Black/Gray On It?
Oof, I know what you’re thinking: Did my tempeh go bad? Well, it didn’t go bad , but it is full of fungus. That’s a good thing, though—it’s how tempeh ferments! A fungus called Rhizopus oligosporus , which grows on teak and hibiscus leaves on the island of Java, is added to soybeans as part of the fermentation process.
Is Tempeh Healthier Than Tofu?
For one, tempeh is fermented, which means it’s chock full of probiotic goodness. As a bonus, it also has prebiotics, which help probiotics thrive once they reach your digestive system. Tempeh is a great source of protein and packed with vitamins and minerals, including iron, calcium, magnesium, and manganese. It’s also the best plant-based source of vitamin B12.
Where Is Tempeh in the Grocery Store?
You can usually find tempeh either in the refrigerated case in the produce section alongside the seitan and tofu, or in the dedicated vegetarian/plant-based refrigerated area.
Ingredients
- 3 tablespoons low sodium soy sauce , tamari sauce or liquid aminos*
- 2 teaspoons liquid smoke
- 1 1/2 tablespoon maple syrup
- 1/2 teaspoon smoked paprika , for colour
- 8 ounces tempeh
- 1 – 2 teaspoons coconut oil
Instructions
- Slice the tempeh as thin as you can (without letting it fall apart). This helps to crips up the tempeh bacon slices. If you don’t care about that, feel free to slice of however you want.
- In a pan, a steam basket or a cooling rack, and pour some water under neath that is not touching the pan. We’re doing this to steam your tempeh, so if you have another way to steam it that’s fine too! Even a place on crushed up foil with water underneath will work. Bring to a boil them add the slices of tempeh on top of the cooling rack/basket/plate (not touching the water). Cover with pot cover and steam for ten minutes. This helps to remove the bitterness and helps the tempeh to absorb more flavour.
- In a bowl or a Tupperware container, stir together the liquid smoke, the maple syrup, the tamari/liquid aminos and the smoke paprika. Add in the slightly cooled tempeh and gently toss or stir to ensure all of the pieces are marinated. Cover and let marinate for 2 hours up to overnight.
- When you’ve finished marinating them, heat the oil in a pan over medium high heat.
- Add the slices of tempeh bacon and allow to cook for about 2-3 minutes on each side, until cooked through and browned. Remove from heat, and add over any extra marinade to coat the tempeh in it from the residual heat.
- Serve in a BLT sandwich, in a vegan Cobb salad, or any other way you desire!
Notes
Tempeh Bacon
Ingredients
- 3 tablespoons low sodium soy sauce tamari sauce or liquid aminos*
- 2 teaspoons liquid smoke
- 1 1/2 tablespoon maple syrup
- 1/2 teaspoon smoked paprika for colour
- 8 ounces tempeh
- 1 - 2 teaspoons coconut oil
Instructions
- Slice the tempeh as thin as you can (without letting it fall apart). This helps to crips up the tempeh bacon slices. If you don’t care about that, feel free to slice of however you want.
- In a pan, a steam basket or a cooling rack, and pour some water under neath that is not touching the pan. We’re doing this to steam your tempeh, so if you have another way to steam it that’s fine too! Even a place on crushed up foil with water underneath will work. Bring to a boil them add the slices of tempeh on top of the cooling rack/basket/plate (not touching the water). Cover with pot cover and steam for ten minutes. This helps to remove the bitterness and helps the tempeh to absorb more flavour.
- In a bowl or a Tupperware container, stir together the liquid smoke, the maple syrup, the tamari/liquid aminos and the smoke paprika. Add in the slightly cooled tempeh and gently toss or stir to ensure all of the pieces are marinated. Cover and let marinate for 2 hours up to overnight.
- When you’ve finished marinating them, heat the oil in a pan over medium high heat.
- Add the slices of tempeh bacon and allow to cook for about 2-3 minutes on each side, until cooked through and browned. Remove from heat, and add over any extra marinade to coat the tempeh in it from the residual heat.
- Serve in a BLT sandwich, in a vegan Cobb salad, or any other way you desire!
Notes
Nutrition
Tempeh Bacon https://jessicainthekitchen.com/how-to-cook-tempeh-2/ January 25, 2022
These vegan Loaded Sweet Potato Skins are a twist on the traditional version, but just as crispy, cheesy, and packed with flavor!
Friends, let me introduce a recipe that’s all my husband: these vegan loaded sweet potato skins. They’re super loaded (seriously, they couldn’t hold any more fillings if they tried!), satisfying, easy to make, and fun to eat. If you’re looking for a game day snack that won’t completely wreck your New Year’s resolutions, this is it!
Loaded sweet potato skins have that same irresistibly crisp exterior that you get with Russet potatoes, and they have a Tex-Mex flair thanks to the addition of lime, jalapeños, and black beans. To make sure things are sufficiently over-the-top (as they should be with loaded potato skins!), we also added tomatoes, bell peppers, plant-based cheese, and creamy plain vegan yogurt. If you have time to make coconut bacon , I highly suggest whipping up a batch and sprinkling that over the sweet potato skins before serving!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potatoes – Since you’ll be eating the skins, make sure they look good—no mold, white spots, dents, or gashes!
- Onions
- Garlic
- Bell peppers – Use any color you like, or a combination!
- Diced tomatoes
- Black beans
- Coconut yogurt or vegan Greek yogurt – Not a yogurt fan? Cashew cream works too.
- Vegan mozzarella cheese shreds – Or any variety of vegan cheese you like. Just make sure it’s one that melts well!
- Sea salt
- Black pepper
- Paprika – Regular or smoked both work here!
- Jalapeño – Instead of fresh, you can use pickled jalapeños or use canned green chiles for a milder flavor.
- Lime
- Olive oil
How to Make Vegan Sweet Potato Skins
This recipe is easy to scale up if you’re serving a crowd! Just make sure you allow yourself a little more time to scoop and prep the extra potatoes.
Prepare. Preheat your oven to 375ºF. Use a fork to prick the sweet potatoes all over.
Bake the potatoes. Place the potatoes on a baking sheet and bake them for 45 to 50 minutes, or until they’re tender. Cut the sweet potatoes in half and let them cool on the baking sheet.
Cook the veggies. Warm a teaspoon of olive oil in a skillet set over medium heat and add the onions, garlic, bell peppers, and tomatoes. Cook until the veggies are tender, about 8 minutes. Remove from heat.
Make the filling. Scoop out the insides of the potatoes, leaving a 1/4-inch-thick “shell” so the potato skins are sturdy enough to stand up on their own. Put the scooped potato flesh in a bowl; add the cooked veggies, black beans, yogurt, cheese, salt, pepper, paprika, and jalapeño. Stir until all of the ingredients are evenly distributed.
Assemble. Rub the bottoms of the potato skins with the remaining oil. Turn them bottom-side-up and bake them for another 5 to 10 minutes, or until they’re crispy. Flip the potatoes over and divide the filling into them, followed by the remaining cheese.
Finish. Return the potatoes to the oven and bake for 10 to 15 minutes, or until the cheese is melted and the insides are warmed through. Garnish with coconut bacon, if using, and serve with extra yogurt and a squeeze of fresh lime juice.
Tips for Success
Here’s everything you need to know to make perfect sweet potato skins!
- Twice-baking is key. Sweet potatoes aren’t like Russet potatoes—it’s not easy to get them crispy! To accomplish this, you need to brush them with olive oil and bake them a second time. If you try to rush things and skip this step, you’ll still have amazing sweet potato skins, but they just won’t be crispy!
- Turn on the broiler. If you want the cheese to get browned and the tops of your potato skins to crisp up, turn on the broiler for the last few minutes of cooking time.
- Make it your own. Try filling these with chili , guacamole or a fresh tomato salsa ! Vegan taco meat is an awesome filler, too.
How to Store Leftovers
Store leftover sweet potato skins in an airtight container in the fridge for up to 4 days. While you can reheat them in the microwave, I recommend warming them up in a 400ºF oven to get them crispy again.
Can This Be Frozen?
Yes, you can freeze sweet potato skins in a freezer bag or airtight container for up to 3 months. Let them thaw in the fridge overnight, then reheat them in the oven or microwave as instructed above.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WEIGHT WATCHERS SMART POINTS: 5
Ingredients
- 3 medium sweet potatoes
- 2 tablespoons chopped onions
- 2 cloves garlic , minced
- 1/4 cup bell peppers , chopped
- 1/4 cup diced tomatoes
- 1 cup cooked black beans
- 2 tablespoons vegan coconut yogurt , or vegan greek yogurt
- 1/2 cup vegan mozzarella cheese shreds , + 1/4 cup for topping
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 jalapeño , finely chopped
- 1/2 lime
- 1/2 tablespoon olive oil
Instructions
- Preheat oven to 375 degrees F.
- Prick sweet potatoes with a fork and bake for 45-50 minutes, or until fork tender.
- Slice sweet potatoes in half and allow to cool slightly.
- While cooling, in a pan over medium heat, add 1 teaspoon of the olive oil and cook down onions, garlic, bell peppers and tomatoes until slightly tender, about 8 minutes.
- Scoop out the flesh out of the potatoes, leaving a thin layer of sweet potato inside. Add it to a bowl with the onions, garlic, bell peppers, diced tomatoes, black beans, greek yogurt, cheese, salt, pepper, paprika and jalapeño. Stir together and set aside.
- Rub the bottoms of the potato skins with the rest of the oil, place bottom up, and bake for another 5-10 minutes until crispy. Remove from oven and fill with the sweet potato mixture.
- Top evenly with the ¼ cup mozzarella cheese and bake for another 10 to 15 minutes until cheese is melted.
- Remove from oven and top with coconut bacon.
- Serve with coconut or vegan greek yogurt and the lime. Enjoy!
Notes
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