In this simple recipe the piquant spices infuse the tempeh with “meaty” flavors making it so yummy everyone will love it, even if they’re not vegan.
Last week I wrote a blog with grilling recipes but didn’t have anything for vegans. Sorry if you felt neglected, here is one of my favorite vegan grilling recipes. Even though I am not a vegan I love tempeh especially on the grill. It requires at least 2 hours of marinating so plan ahead. It’s very easy and taste’s phenomenal. I think it looks like “ribs.”
Temeph is a traditional Indonesian food made from fermented whole soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It has a “meaty” texture.
You may have heard that soy is not good for you. Yes that is true unless it is fermented. It’s the only way I eat soy. During the fermentation process, the phytic acid and antinutrient levels of the soybeans are reduced, and their beneficial properties and natural probiotics become available to your digestive system.
Fermentation also greatly reduces the levels of dangerous isoflavones, which are similar to estrogen in their chemical structure and can interfere with the action of your own estrogen production.
The best thing about tempeh is it has the same high quality protein as meat including many B vitamins. It is a complete protein including iron and calcium. The fermentation process breaks down the whole soybeans increasing their digestibility and absorbability. It’s hearty texture and nutritional profile makes it one of the best sources of vegetarian protein. Four ounces of tempeh has 18 grams of protein.
Have you ever cooked tempeh? It’s easy and fun to cook with because it absorbs other flavors quickly. Marinating it and cooking it on the grill gives it great flavor. It’s perfect for a summer barbecue.
Slicing the tempeh into strips works well for the barbecue. For this recipe cut the block of tempeh into 6-8 pieces to make “ribs.” If you prefer it thinner, slice the entire block of tempeh in half the way you would a bagel first. I like it thicker for grilling.
Most of the tempeh you’ll find in the refrigerated section of your store is cooked and vacuum sealed. In theory it’s ready to eat but I recommend steaming it for about 15 minutes to remove any bitter taste it may have. Steaming also makes the tempeh softer and allows it to more readily absorb any seasonings or marinades.
To steam tempeh: set up a steamer basket over a pot of boiling water and place the cut tempeh in the basket. Cover it and let it steam for 10-15 minutes. Remove it from the steamer and pat it dry. Now you are ready to marinate it.
In this recipe I marinate the tempeh for at least 2 hours or overnight in a mixture of lemon juice, olive oil, soy sauce, chili powder, smoked paprika, garlic, oregano and sriracha. The smoked paprika enhances the delightful smoky flavor you get from the grill.
Heat grill on medium high. Place marinated tempeh on a clean oiled grill. Cook 3-5 minutes on each side until the tempeh begins to brown.
Grilled tempeh can be served as a main dish along side vegetables. I enjoy it as a quick snack, it tastes great right out of the refrigerator. It’s also good on a salad. Serve it as an appetizer dipped in barbecue sauce too!
This is one of my favorite summer dishes and I make it frequently. If you don’t have a grill you can bake it in the oven until lightly brown. You won’t get the good grill marks but it still tastes great.
Enjoy your barbecue.
‘In early June the world of leaf and blade and flowers explodes, and every sunset is different.’ John Steinbeck
Tasty grilled marinated tempeh everyone will enjoy even if they are not vegan.
- 1 (8-ounce) package organic tempeh
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons wheat free tamari soy sauce
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon sriracha or hot sauce
- Slice the tempeh into 6 or 8 rectangles, depending how wide you want the “ribs” to be.
- Steam the tempeh for 15 minutes to soften.
- Whisk together lemon juice, oil, tamari, chili powder, smoked paprika, garlic, oregano and sririacha in a shallow dish or plate.
- Arrange steamed tempeh in dish, turn to coat all over with marinade, cover and refrigerate, turning halfway through, for at least 2 hours or overnight.
- Prepare a grill for medium heat cooking.
- Grill tempeh, flipping once, until browned and hot throughout about 4 minutes on each side.
- Transfer to a plate and serve with barbecue sauce on the side if desired.
- Prep Time: 5
- Cook Time: 8
- Category: Vegan, Dairy Free, Gluten Free
- Cuisine: Vegan
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