We loooove tempeh here in the hummus household. It’s nutty, filling, affordable, and oh so versatile. Tempeh has made a few notable appearances over the past couple years. This Tempeh Stuffed Squash is a dream once the chilly weather starts to hit, as is this flavorful Tempeh and Kale Enchilada Casserole. One pan wonders for the win! This post was originally published in 2013 (whatttt!) and we’ve been making it on the regular ever since. This recipe is such a stupendous marrying of flavors and textures. Dare I say it tastes even better the next day?
What is tempeh?
First thing’s first. Tempeh is made from fermented soybeans that bind it into a cake-like product. Originating in Indonesia, tempeh is super high in complete plant protein and fiber. It has a more firm and nutty texture than it’s cousin, tofu. Tempeh comes in several varieties and typically contains grains like rice. If you’re gluten-free, be sure to look for one that’s not made from wheat. Tempeh can be enjoyed right out of the package, but it easily takes on flavors when it’s cooked. Fermenting makes the protein and nutrients more easy to digest. That means less potential for gas and bloating!
How to make Sticky Orange Tempeh with Vegetables
Don’t be intimidated by the cooking time of this recipe. It’s mostly hands off! First, we’ll toss the veggies with melted coconut oil, thyme, garlic and salt. I love roasted carrots and how well they pair with thyme, but feel free to keep it exciting with whatever you have on hand if carrots aren’t your jam. Brussels sprouts are a great sub for broccoli. While those get roasty and toasty, we’ll marinate the tempeh in a mix of sweet and salty OJ, soy sauce, maple syrup, coconut oil, and thyme. It’ll soak up all that greatness and end up making a bangin’ sauce once cooked. Then we’ll sauté the tempeh in its marinade and sprinkle it with a bit of cornstarch for thickness. Serve it up hot with fluffy rice and roasted veggies and HEYO, we’re in business!
I’m pumped to work on creating more weeknight dinner ideas for you all. That’s where I struggle the most, so I feel you! I love recipes that make a full meal (protein, carb, healthy fats, veggies) and this Sticky Orange Tempeh totally checks the right boxes. If tempeh freaks you out, I urge you to face your fears and TRY IT! She may just become your secret dinner weapon, mmmk? Print
7 large carrots, ends removed 1 head of broccoli, chopped into florets 1 ½ tbsp coconut oil, melted 1 tsp dried thyme ½ tsp garlic powder ½ tsp salt
For the tempeh:
2-8oz blocks tempeh ¾ cup orange juice 1 tbsp coconut oil, melted 3 tbsp pure maple syrup 2 tbsp reduced-sodium soy sauce (sub tamari for GF) 1 ½ tsp dried thyme 1 tbsp cornstarch or tapioca flour 2-3 cups cooked brown rice, for serving
