Vegan Ginger Maple Tempeh

Vegan Ginger Maple Tempeh

Tempeh is a fermented soy product that comes in a block or patty. Fermented soy is the best way to consume it because fermentation helps you digest the nutrients and making them readily available for your body to use.

Tempeh is made using the whole soybean with minimal processing, unlike tofu which is extremely processed. Tempeh is also very high in protein, which makes it a fantastic plant-based protein source. It’s quite simple to prepare as well. It may take a little getting used to. I would say it has a definite unique taste, somewhat nutty and maybe a little bitter if you don’t prepare it correctly. Some people may need to acquire taste to it.

I’ll be honest when I first made Tempeh I had no idea what I was doing and I personally was not feeling it. It took a handful of times of me preparing it multiple ways with different flavor combinations for me to give it a shot and now I really love Tempeh! It’s great for food prep as well. Especially if you want to prepare it for your “meat eaters” of the family. It’s a great transitional food. I make Tempeh in place of animal meat for my Hubbz. He loves it, but he will only eat it a few ways and with certain flavor combinations. I’ll work with it though better that than eating dead animals!

There are a couple ways to cook the Tempeh. Either sautéing it in the marinade or to bake it. This recipe I will be sautéing it. I usually prefer to bake it to a crispy texture. This is one of my main tempeh recipes that I cook on a weekly basis.


Start by adding the Tempeh block with 1 cup of vegetable broth {or water} to a shallow pot. Steam the Tempeh about 10 minutes. Remove it from the pot, and let cool.

Next, slice the Tempeh block in half the long way. Then slice it in half again into 1/2″ thick slices or whichever shape and size you decide on. Add the Tempeh either to a ziplock bag or shallow glass bowl and set aside.

Add all marinade ingredients into a small bowl & mix until all the ingredients are fully incorporated.
Pour the marinade into the ziplock bag or bowl & toss the tempeh to fully saturate all of the pieces.Place the bag or covered bowl into the refrigerator for minimum of 1 hour, overnight is recommended.

Add the marinated tempeh to a hot skillet on medium-high heat with the oil. Cook about 7 minutes on each side until fully cooked through. It will look crispy and browned when done.

Serve with quinoa, rice, on a sandwich or in a stir-fry or any other way you seem fit.

I have a few other Tempeh recipes you may want to try. Try my Vegan Smokey Maple Tempeh, Vegan Balsamic Maple Tempeh, Vegan Peanut Maple Tempeh or my Vegan Mustard Maple Tempeh.

Print Recipe
Vegan Ginger Maple Tempeh
The most delicious sweetener Tempeh recipe! This will be a favorite for your whole family!
Course Main Dish
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Start by adding the Tempeh block with 1 cup of vegetable broth {or water} to a shallow pot. Steam the Tempeh about 10 minutes. Remove it from the pot, and let cool.
  2. Next, slice the Tempeh block in half the long way. Then slice it in half again into 1/2" thick slices or whichever shape and size you decide on. Add the Tempeh either to a ziplock bag or shallow glass bowl and set aside.
  3. Add all marinade ingredients into a small bowl & mix until all the ingredients are fully incorporated. Pour the marinade into the ziplock bag or bowl & toss the tempeh to fully saturate all of the pieces.Place the bag or covered bowl into the refrigerator for minimum of 1 hour, overnight is recommended.
  4. Add the marinated tempeh to a hot skillet on medium-high heat with the oil. Cook about 7 minutes on each side until fully cooked through. It will look crispy and browned when done.
  5. Serve with quinoa, rice, on a sandwich or in a stir-fry or any other way you seem fit.
Recipe Notes

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!

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