Tempeh Marsala

Tempeh Marsala

Cook and Prep Time: 35-40 minutes

Serves: 4

You Need

  • 2 8 oz. packages Tempeh
  • 1 lb. Cremini Mushrooms, sliced
  • 1 Yellow Onion, diced
  • 5-6 cloves Garlic, minced
  • 1 cup Dry White Wine (like a Chardonnay)
  • ½ cup Vegetable Stock
  • 2-3t Dried Thyme
  • 2-3t Dried Oregano
  • Salt & Pepper, to taste
  • Vegetable Stock OR Extra Virgin Olive Oil, for sautéing

For Serving

  • Mashed Potatoes
  • Pasta
  • Cauliflower Mash
  • Chopped Parsley
  • Chopped Chives
  • Chopped Basil


  1. Rinse and chop the produce accordingly.
  2. Make the tempeh.  Set a large pan to medium-high heat.  Add the tempeh.  Cook until the tempeh browns, 2-3 minutes.  Then, flip and repeat.  Then, remove the tempeh prepare the pan for Step 3.
  3. Set the pan back to medium-high heat. Add the mushrooms, and cook until the mushrooms have started to brown.  Cook for 5 minutes.  Then, add garlic and onion.  Cook for 5-6 minutes, until the onion is translucent.
  4. Add the wine, dried oregano, dried thyme, and vegetable stock.  Bring to a boil, and then let simmer for 10 minutes, until the liquid has reduced by half.  Then, add the arrowroot powder, and stir until thickened.
  5. Pour the sauce over the tempeh. Serve with your desired sides.  Enjoy!

Tempeh & Three Bean Chili

Tempeh &Three Bean Chili

Cook and Prep Time: 45- 60 minutes

Serves: 4-6

You Need:

• 1 Yellow Onion, diced
• 1 head Garlic, chopped
• 3-4 Carrots, chopped
• Olive Oil or Vegetable Stock, for sautéing
• 1 block Tempeh, broken into smaller pieces
• 1 15 oz. Black Beans, rinsed and drained
• 1 15 oz. can Kidney Beans, rinsed and drained
• 1 15 oz. can Pinto Beans, rinsed and drained
• 1 Bell Pepper, diced
• 1 large (28 oz.) can Diced Tomatoes
• 1 small (15 oz.) can Corn
• 2 cups Vegetable Broth or Water
• 1 tbsp. Dulse Flakes
• 1 tbsp. Cumin Powder
• 1 tbsp. Chili Powder
• 1 tbsp. Smoked Paprika
• 2 tsp. Oregano
• Salt, to taste
• Black Pepper, to taste
• ¼ cup Cilantro, chopped
• 1 Lime, cut into quarters


  1. Rinse and chop the produce accordingly.
  2. Set a large pot to medium heat. Once hot, add 1 tbsp. olive oil (or vegetable stock). Add onion and carrots to the pot and cook for 4-5 minutes, until translucent.
  3. Add bell pepper, and cook for 2-3 minutes. Then, add garlic, cooking for about 1 minute more, until fragrant.
  4. Add tomatoes, tempeh, and spices. Cook for 2-3 minutes, until fragrant.
  5. Add all ingredients, except cilantro and lime, to your pot. Stir to combine. Bring mixture to a boil. Once boil, cover, and reduce heat to a simmer. Cook for 20 minutes minimum, stirring occasionally. Season to taste.
  6. Serve chili in bowls. Then, garnish with lime and cilantro and serve with chips. Enjoy!

Pan Seared Tempeh with Warm Broccoli Rabe & Fennel Salad and Brown Rice

Cook and Prep Time: 35 minutes

Serves: 2

You Need:

  • 1 package Tempeh, chopped
  • 1 bunch Broccoli Rabe, chopped
  • 1 head Fennel, chopped
  • ½ cup Brown Rice
  • 1 Lime, juiced
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Tamari
  • 1 tbsp. Coconut Nectar


  1. Rinse and chop the produce accordingly.  Combine rice and 1 cup of water and bring it to a boil.  Once boiling, cover and reduce to a simmer until water has evaporated, about 20 minutes.
  2. In a pan set to medium-high heat, add 1 tbsp. of olive oil.  Once hot, add broccoli rabe, and cook until wilted, about 5 minutes.  Season with salt and pepper lightly.  Remove and add to a large bowl with the chopped fennel.
  3. In a small bowl, combine tamari and coconut nectar.  Stir to combine.  In another small bowl, add lime juice, 2 tbsp. olive oil, salt, and pepper.  Stir to combine.
  4. Once the broccoli rabe has finished, wipe the pan and add 1 tbsp. olive oil and set to medium-high heat.  Once hot, add tempeh.  Cook for 2 minutes per side, until slightly browned.  Then, add the tamari-coconut nectar mix and toss to combine.  Toss to coat, for about 1 minute more.
  5. Add rice, broccoli rabe & fennel salad, and tempeh to serving plates.  Enjoy!