How To Make Baked Tempeh

Baked tempeh always makes me feel happy and content. It could be because it's such a dense and filling food that it lends itself to making tempeh recipes that are always winners.

But you're not just going to toss a tempeh patty into the oven and call it a day...

So I'm going to give you some ideas of what you can do with your tempeh in order to make baked tempeh recipes that you can be proud of.

As discussed on the Tempeh main page, consider steaming your tempeh before you bake it. Unless you have completely raw and unprocessed tempeh (meaning it hasn't been packaged), you really don't HAVE to steam your tempeh first. But not only will this process remove some bitter overtones, but the tempeh will swell a bit which helps it to accept more flavors.

Or you can boil it first. Cut the tempeh in half and boil it in 1/2 cup of veggie broth. Your tempeh will pick up the delicious brothy flavor. Perfect if you're going to crumble or grate the tempeh to add to a stuffing, for instance, in which you'd like a little more flavor than regular tempeh provides.

You can also cut your tempeh into cubes and fry in a little extra-virgin olive oil until browned. This will add an extra-special crispy coating to the outside of your tempeh. And adding a little Bragg's Liquid Aminos or Tamari soy sauce to the pan "ups" the flavor quotient. Use your imagination and your favorite flavors from the Tempeh "Vegan Flavor Matches" to make your creation. (There's no right way or wrong way to do it -- just have fun.) Then, when the tempeh is browned, pour a delectable sauce over the top before popping it into the oven for your baked tempeh dish.

Here are some ideas for sauces to get you started:

• Saute 1/2 cup chopped onions in Extra-Virgin Olive Oil. When transluscent, add 2 Tbsp. flour and 2 cups veggie stock. Cook until thick and bubbly. Add 2 Tbsp. vegan parmesan or nutritional yeast;
• Toast 1/4 cup flour lightly in a dry pan. Stir in 2 Tbsp. nutritional yeast and 1/4 cup organic canola oil. Then add 2 cups veggie stock and 1 Tbsp. Bragg's or Tamari soy sauce. Cook until thick and bubbly.
• Cook about 6 ounces of sliced mushrooms in a little extra-virgin olive oil over medium-high heat, stirring often until browned (7-8 minutes). Stir in 3 Tbsp. flour. Add 2 cups veggie stock and a little Bragg's or Tamari, or salt. Cook and stir until thickened. Add 1/3 cup non-dairy sour cream, if desired.

Another option is to marinate your tempeh for several hours before baking it. This can really add a depth of flavor that will push your dish over the top.

After marinating, remove the tempeh, add your favorite thickener (like arrowroot or cornstarch) to the marinade, place tempeh in an oven-proof dish, and then pour the sauce over the top to make your baked tempeh dish -- the heat from the oven will help to thicken your sauce:

• 1 cup apple cider or juice, 1 cup water, 3 whole allspice, 2 garlic cloves, 1 bay leaf, 2 Tbsp. ketchup, 2 Tbsp. vinegar, 1 Tbsp. vegetarian Worchestershire sauce, 1 tsp. powdered ginger;
• 1 cup apple cider, 2 tsp. maple syrup or agave nectar, 1/2 tsp. cinnamon;
• 2 Tbsp. Bragg's Liquid Aminos (or Tamari), 2 Tbsp. Mirin, 1/4 cup vegetable stock.

Baking your tempeh dishes for at least 20 minutes at 350 degrees is usually sufficient for most baked tempeh dishes.

Do you have a question about baking tempeh?
Click here to ask on the vegan Tempeh main page.

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