Last night was one of those I don’t feel like cooking but I’m starving nights and if I don’t cook I won’t eat anything that’s acceptable for dinner. So I decided to think of something that’s not too complicated to make and that once it’s done I can relax while watching tv because well it was just one of those nights.
I have multiple packages of Tempeh in my refrigerator that I have been eyeing every time I open the refrigerator but I wanted something different this time. I wanted the Tempeh to have a unique texture one that my oldest son would maybe actually attempt to try and eat the Tempeh. This was that recipe! I made a cheesy not real cheesy Panko crusted tempeh! It turned out so good! I actually surprised myself. Even my fourteen year old son who is egotiscally against my vegan cooking, said I really like it and was smiling. That was followed by “Don’t gas yourself Mom!” Because I was smiling ear to ear myself knowing I got him! If I can get him to eat tempeh {which he’s actually had before and he liked it when I made a certain marinade with it, but other than that one time he said he didn’t like it. I know what recipe to make for him now to get him to stop eating chicken! Ok so now that I’ve gassed myself {like he said} I will move on.
Usually when it comes to Tempeh a lot of people won’t eat it on the regular because they say it has a bitter taste. Which is easily removed when you steam it for ten minutes prior to actually cooking it. When it comes to breading the Tempeh you’re actually marinating it for a short period of time then covering it in a cheesy Panko coating which seems to rid the bitter taste. So with that said in this recipe you don’t need to steal the Tempeh block before you bread it.
Slice Tempeh block in half vertically then cut 4 rectangles out of each block and either make triangles or sticks.
Add Tempeh slices to a ziplock bag and set aside.
Next, Mix the marinade ingredients and whisk to combine. Add the marinade to the Tempeh bag and refrigerate for 30 minutes.
Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
To start the breading process. Dredge the marinaded Tempeh in the Batter then in the panko crumbs.
Line the breaded panko crusted tempeh on the prepared baking sheet. Repeat until all of the tempeh is coated. Add tempeh to the oven and bake 25 minutes.
Remove the baked tempeh from the oven and let it cool a few minutes.
Serve with a dipping sauce. I used Sriracha ketchup.
| Prep Time | 45 minutes |
| Cook Time | 25 minutes |
| Servings |
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- ⅓ cup Spring Water {or vegetable stock}
- 1 tablespoon Liquid Aminos
- 1 Lime freshly juiced
- ⅓ cup Spring Water
- 1 tablespoon Ground Flaxseed
- ½ tablespoon All-Purpose Flour
- ¾ cup Panko Bread Crumbs
- 2 tablespoons Nutritional Yeast
- ½ teaspoon Paprika
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Thyme
- ¼ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
Ingredients
For the Marinade
For the Batter
For the Panko Crumbs
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- Slice Tempeh block in half vertically then cut 4 rectangles out of each block and either make triangles or sticks.
- Add Tempeh slices to a ziplock bag and set aside.
- Next, Mix the marinade ingredients and whisk to combine. Add the marinade to the Tempeh bag and refrigerate for 30 minutes.
- Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
- To start the breading process. Dredge the marinaded Tempeh in the Batter then in the panko crumbs. Line the breaded panko crusted tempeh on the prepared baking sheet. Repeat until all of the tempeh is coated. Add tempeh to the oven and bake 25 minutes.
- Remove the baked tempeh from the oven and let it cool a few minutes.
- Serve with a dipping sauce. I used Sriracha ketchup.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
