Savory Herb Tempeh

2 8-oz. packages tempeh, diced
2 tbsp balsamic vinegar
3 tbsp olive oil
2 tbsp low-sodium tamari
2 tsp poultry seasoning
1/2 tsp salt
black pepper to taste

Add all of the ingredients mixture to a large ziploc bag and seal, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 25 minutes, then turn the tempeh and bake uncovered for an additional 10 minutes.

Herbed Tempeh and White Bean Patties

8 oz. tempeh, crumbled
3/4 cup warm water
1 tbsp low-sodium tamari
1 tbsp tomato paste
1 15 oz. can cannelini beans
1 tbsp olive oil
1 tsp balsamic vinegar
1/2 tbsp dried thyme
3/4 tsp dried basil

1/2 tsp dried minced onion

1 tsp mild paprika
1/4 tsp cayenne
1/8 tsp salt
few grinds black pepper
1/4 cup almond meal

Cook the tempeh in a covered saucepan over medium heat along with the water, tamari, and tomato paste for 10-12 minutes, until water is absorbed but the tempeh is still moist.  Uncover and stir the tempeh and cook for another minute, then transfer the tempeh and the beans to a medium mixing bowl.  Let sit for a few minutes so that the beans heat through, then use a fork to mash the white beans.  Mix in the olive oil and balsamic vinegar along with the dried herbs, onion, paprika  cayenne, salt, and pepper, then mix in the almond meal.  Add additional salt and pepper to taste.

Refrigerate the mixture for at least one hour. When ready to cook, portion out into 1/3 cup or 1/2 cup servings and form into patties, then cook in oil over medium heat until browned, around 3 minutes on each side.

Tomato and Herb Tempeh

2 8-oz. packages tempeh, diced

1 1/2 tbsp tomato paste

2 tbsp balsamic vinegar

3 tbsp olive oil

3 tbsp low-sodium tamari

2 tsp dried thyme

2 tsp dried basil

1 tsp dried oregano

1 tsp mild paprika

3/4 tsp dried onion

black pepper to taste

In a medium bowl, whisk together the tomato paste and vinegar until combined, then whisk in the olive oil and tamari. Pour the mixture into a large ziploc bag and add the herbs, paprika, onion, and black pepper, then add the tempeh. Seal the bag and mix until the marinade evenly covers the tempeh, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).  

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.  

Tempeh with Red Wine Reduction

2 8-oz. packages tempeh, diced
2 tbsp olive oil
1 1/2 cups red wine
3 tbsp balsamic vinegar
1 tsp dried minced onion
3/4 tsp dried granulated garlic
1/2 tbsp dried cut rosemary
3/4 tsp salt
black pepper to taste

In a large ziploc bag, combine the red wine, vinegar, onion and garlic, rosemary, salt, and black pepper, then add the tempeh. Seal the bag and mix until the marinade evenly covers the tempeh, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes. While the tempeh bakes, pour the marinade through a mesh strainer and into a saucepan. Simmer over medium heat for around 15 minutes, until the marinade has reduced to a sauce. When the tempeh finishes baking, add it to the saucepan and cover with the sauce.

Sweet Mustard Tempeh

2 8-oz. packages tempeh, diced
3 tbsp stoneground mustard
3 tbsp brown rice syrup
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp dried tarragon (optional)
3/4 tsp salt

Begin by heating the brown rice syrup in the microwave or over a double boiler to make it easier to work with, then add to a medium bowl and whisk together with the mustard, olive oil, and vinegar. Pour the mixture into a large ziploc bag and add the tarragon (if using) and salt, then add the tempeh. Seal the bag and mix until the marinade evenly covers the tempeh, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.

Thanksgiving Tempeh

2 8-oz. packages tempeh, diced
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper

In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.

Balsamic Roasted Tempeh

2 8-oz. packages tempeh, diced
4 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
2 tsp dried thyme
2 tsp dried basil
1 tsp dried cut rosemary
1 tsp mild paprika
1 tsp dried garlic granules
3/4 tsp dried minced onion
black pepper to taste

In a large ziploc bag, combine the vinegar, olive oil, and tamari, then add the thyme, basil, rosemary, paprika, garlic, onion, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.

Tempeh Sausage and Gravy

8 oz. tempeh, crumbled
1 1/4 cup warm water
1 tbsp low-sodium tamari
1 tsp balsamic vinegar
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp fennel seed
1/2 tsp garlic powder

Combine the ingredients above in a medium saucepan over medium heat and cook uncovered. Cook for 15 minutes. While the tempeh cooks, assemble the following ingredients:

3/4 cup hot water
1/4 cup cashews
1 tablespoons low-sodium tamari
1 tsp onion powder
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1 tsp cornstarch

Combine all of the ingredients except the cornstarch in a blender and blend for 2-3 minutes. After the tempeh has finished cooking, add the cornstarch and blend for another 30 seconds. Pour the cashew mixture over the tempeh and cook for another 10 minutes, stirring occasionally and adding extra water if the gravy is too thick. Serve with fried potatoes and biscuits.