Tempeh

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

Like a vegan take on kung pao, hummus bowls with merguez crumbles, and more easy ways to use the soy-based protein.

This riff on the Laotian classic comes together in 20 minutes.

This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.

This vegan twist on a lamb sausage hummus bowl features a trio of textures—creamy, crisp, and meaty—that will keep you coming back for more.

The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms. 

Using pre-peeled and cubed butternut squash and any nut butter of your choosing makes this bright and wholesome dinner a breeze to bring together.

Crumbled tempeh is crispy. But crumbled tempeh with roasted peanuts and chili crisp is magnificently crispy.

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.

Pan-fried or deep-fried, battered or braised, simmered or steamed, tempeh can do it all.

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

Tempeh skeptics, this recipe will make a convert of you.

Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days.