This simple, super flavor-packed, tempeh recipe is always a crowd pleaser. It is super lemony, like the lemon stood up and smacked you in the face, lemony. It is super simple to make, of course, and is an excellent source of protein. If, as a meat eater, previously or currently, you liked lemon chicken recipes, then this one is for you.

Tempeh is most often made from fermented and cultured whole soy beans, although it can also be made in combination with other grains or seeds, like millet, rice and barley. It’s an excellent source of protein, with 4 oz having about 20 grams. If you’re worried about your protein intake, this is a great resource. And, it’s relatively inexpensive too, which is awesome. An 8oz package costs between $1.99-2.99 usually.

You can purchase tempeh at most major grocery stores in the meat alternative section, usually found in the produce area. It’s at both my local Hannaford and Price Chopper and Trader Joe’s also carries it.

The texture is very firm and the flavor is earthy. It’s rather bland on it’s own, however it soaks up marinades and flavors easily and will taste like whatever you cook it with. If you haven’t tried tempeh yet, or are hesitant, give this recipe a go and see how you like it. It’s a great place to start – simple recipe without much effort required, so if you absolutely hate it, you’re not out a lot of time or $ :-).

I like to serve this protein as a classic “standard american diet” dish. Protein, veggie of some sort and starch of some sort. In this case, Tempeh, rice, sauteed greens and a special balsamic roasted onion (recipe coming soon for that one!).

Step by Step

Simmer for 30 minutes. Take out and let cool. Make marinade. Marinate a minimum of 6 hours. Bake. Eat!

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