In the Kitchen
Honeysuckle creator Dzung Lewis strives to inspire young women to use food and lifestyle choices to develop creativity...View the Recipe
This tempeh recipe could just transform your vegan diet (or convince you to eat more plant protein if you’re a meat eater).
“Think of [tempeh] as tofu’s cooler, more nutrient-dense cousin,” says Erin Parekh, and thanks to its mild flavor profile, almost any seasoning will work. Here, she provides a smoky, savory, slightly sweet marinade that pairs beautifully with hearty fall produce like sweet potatoes, butternut squash, and Brussels sprouts.
For more on why you should cook tempeh and how to do it, read her tutorial, here.
Or just get cooking with the recipe, below.
A few notes from the chef:
*Prepare ahead: Tempeh can be marinated up to one day in advance and held in the refrigerator.
*Storage: Cooked tempeh can be kept three to four days in the fridge. Reheat it with a drizzle of olive oil in a sauté pan.
WHY WE LOVE THIS RECIPE
Tempeh is an excellent source of plant-based protein, and since it’s fermented, many people find it more easily digestible compared to tofu. Here, that protein is supplemented with all kinds of nutrient-dense marinade ingredients, like garlic, cayenne pepper, and apple cider vinegar.