Tag Archives: tempeh

Beans and Greens

Fresh greens are so healthy and full of vitamins, so this is one of the dishes I make when I have been busy and not eating as well as I should. It makes a great dinner on it’s own or as a side dish. Makes 2 to 4 servings.

4 cups chopped kale, chard or collard greens
1 15-ounce can white beans (great northern or others)
1 tablespoon olive oil
2 cloves minced garlic
1 small diced shallot
1 teaspoon tamari
2 teaspoons balsamic vinegar
1/2 teaspoon chili paste
3 strips tempeh bacon
freshly ground pepper to taste

Drain and rinse the can of white beans and set aside.

Heat olive oil over medium heat and add shallots. Sauté for 3 minutes until the shallots have softened. Add tempeh and sauté for another 3 to 5 minutes until the tempeh begins to brown. Add garlic, greens and beans. Add remaining ingredients and cook for 2 to 4 minutes or until the greens are wilted, but still firm.

Pictured with mixed salad beans, instead of white beans.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.


  • Main Meal: Serve as-is or over a bed of your favorite grain.
  • Experiment with a variety of mixtures of different types of greens and different spices. This is great with rosemary or basil, for example.
  • You can make a very simple version of this with just a little balsamic vinegar and some spices.
  • Instead of the vinegar, serve with lemon wedges or add lemon juice for added flavor.
  • For a low-sodium version, eliminate the tamari and tempeh bacon and use a low-sodium can of beans.
  • This can easily be made gluten-free.

More information for Beans and Greens recipe:

  • Prep time: 10 min
  • Cook time: 10 min
  • Total time: 20 min

Tempeh Salad

This is my standard summer salad when I want a light, quick lunch with vegetables and some protein. I usually make a batch of Italian Marinated Tempeh in advance and then have it available for a few salads throughout the week. Makes 2 to 4 servings.

4 cups of lettuce or spinach
1/2 cup shredded carrots
1 sliced tomato or cherry tomatoes
1/2 sliced avocado
1/4 cup pumpkin seeds
1 cup Italian Marinated Tempeh
Annie’s Naturals Goddess Dressing to taste.

Toss the lettuce, carrots, tomato, pumpkin seeds and tempeh together. Top with sliced avocado and serve with Goddess Dressing.


  • Use packaged tempeh bacon if you don’t want to make marinated tempeh.
  • Avocado and tomatoes are great in the summer, but during the winter, you’ll want to experiment with other vegetables.
  • Top with balsamic vinegar and olive oil or another favorite salad dressing, instead of Goddess Dressing.
  • For a low-sodium version, use the low-sodium variation of the Italian Marinade and serve with olive oil and balsamic vinegar to replace the Goddess Dressing.
  • Can be easily made gluten-free by choosing an appropriate salad dressing and brand of tempeh.

More information for Tempeh Salad recipe:

  • Prep time: 5 min
  • Total time: 5 min

Italian Marinated Tempeh

Italian Marinade

This is my favorite marinade for tempeh, but it’s also great with tofu or brushed onto vegetables before you throw them on the grill.

1 tablespoon olive oil
1/4 cup balsamic vinegar
1/4 cup tamari
1 minced garlic clove
1/2 teaspoon red pepper flakes (to taste)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed between fingers
1 teaspoon minced onions
1/2 teaspoon smoked paprika (optional)
freshly ground black pepper to taste

Combine all ingredients and stir or whisk to combine.


  • Experiment with some different spices.
  • This marinade can be a little strong for some people. If so, you can add 1/4 cup of water or vegetable broth to tone it down a bit.
  • Omit the tamari for a low-sodium version. Add a little extra balsamic vinegar or water if you need more liquid.
  • Can be easily made gluten-free.

More information for Italian Marinade recipe:

  • Prep time: 5 min
  • Total time: 5 min

Italian Marinated Tempeh

This is great as a side dish, but my favorite way to use it is as part of the Tempeh Salad. Makes 4 servings.

1 8 ounce package tempeh
1 batch Italian Marinade recipe (see above)

Cut tempeh into 1 to 1/2 inch wide cubes. Combine marinade and tempeh in a sealed bowl. Cover and shake well until all pieces are coated.

Place in the refrigerator for one hour or overnight shaking the container every now and again (when you think of it) to coat all pieces. The tempeh will begin to absorb all the marinade.

When ready to cook, heat a non-stick skillet over medium low heat. Add tempeh and any liquid and cook for 5 to 10 minutes, stirring to turn the pieces until all of the liquid has evaporated or been absorbed. Serve immediately or keep in a covered container in fridge.


  • Slice the tempeh into larger strips and grill them instead of cooking them on the stove.
  • Omit the tamari in the marinade for a low-sodium version. Add a little extra balsamic vinegar or water if you need more liquid.
  • Can be easily made gluten-free.

More information for Italian Marinated Tempeh recipe:

  • Prep time: 5 min
  • Cook time: 10 min
  • Total time: 15 min

Pictured: Italian Marinated Tempeh used on a Tempeh Salad.