Turkey Tempeh Recipe, Perfect for the Holidays!


If you’re new to living a vegan or plant-based lifestyle, this Turkey Tempeh recipe is perfect for the holidays. All the flavors you love – and better for your health, animals and the planet.


 

Before I get started with the recipe, let me quickly share a few veggie pics I got from my CSA bag, once again, had such variety. Thanks to KYV Farm.

 
A CSA stands for Community Supported Agriculture. It’s basically a subscription to a farm for one season. You pay before the season starts and pick your veggies up each week or every other week, depending on what you selected.  It’s an excellent way for anyone eating any type of diet, and especially vegan or plant-based, to support a local farm and get a wider variety of nutrients into your diet. 

 

The following is a snippet of what you might expect to get in your bag one week.

 

Radish and Broccoli

 

Bok Choy and Lettuce

 

 Onions
 
Kale

 

Golden Beets

 

Pigeon Peas

 

Arugula


Now-for the Turkey Tempeh Recipe – I have a confession.

I was going to cave.
 
I’ve cut out meat and have been doing awesome, but for Thanksgiving I was thinking about turkey.  I still had a little hope that I might be able to make something that would be just as delicious.
 
 
I created a marinade-this green soupy stuff to marinate the tempeh in.  After looking at my concoction I can’t say I had high hopes.  The goal was a marinade made with seasonings I would normally pair with turkey-since I know that a lot of times when I marinate tofu in a sauce or seasoning I’m craving, it actually does satisfy that craving.
 
Tempeh, for anyone who has never heard of such a thing, is a sort of fermented soy cake.  I know that sounds gross, but I really love the texture and flavor.  It has more “meat” than tofu and a subtle nutty flavor.  Some folks steam it, as sometimes tempeh can have a bitterness to it, but this marinade I created was strong enough to take any bitterness out of the tempeh.
 
Much to my surprise, when I tried the marinated and pan seared tempeh, it was delicious!  It had a nice hearty texture and I didn’t miss turkey ONE BIT.
 
Turkey Tempeh Recipe

Turkey Tempeh Recipe

Turkey Tempeh Recipe
Inspired by AllRecipes
Serves 2 to 3

Ingredients
 
1 package tempeh, I use Lightlife
4 Tbsp EVOO, (1 Tbsp reserved for cooking)
2 Tbsp water
2 Tbsp liquid aminos or soy sauce
Juice 1 lemon
1 Tbsp mustard
Handful fresh chives
1 1/2 Tbsp dried sage
Handful fresh oregano
Handful fresh parsley
2 Tbsp dried thyme
3 cloves garlic, minced
½ Tbsp paprika
1 Tbsp poultry seasoning

1 fresh sprig rosemary

Directions

1. Blend all ingredients but tempeh; marinate tempeh overnight in mixture. Store in the refrigerator.

2. Scrape as much of marinade off tempeh as possible.  Heat 1 Tbsp olive oil in skillet over medium high heat.  Sear on one side until browned, about 3 to 5 minutes.  Flip and sear second side an additional 3 to 5 minutes.  Slice and enjoy.

Nutrition Facts for Tempeh only
(From Lightlife Site)
Per Single Serving
Serving Size 4oz. (113g)
Servings per package: about 2
Nutrition: Amount per Serving Percentage Daily Value

Calories 240
Calories from Fat 100
Fat, g 11 17%
Saturated Fat, g 2 10%
Trans Fatty Acids, g* 0
Cholesterol, mg 0 0%
Sodium, mg 10
Potassium, mg* 360 10%
Carbohydrate, g 16 5%
Fiber, g 9 36%
Sugars, g
Protein, g 20 40%
Vitamin A, % 0%
Vitamin C, % 0%
Calcium, % 8%
Iron, % 15%

Ingredients
Cultured organic soybeans, water, organic brown rice, organic barley, organic millet, lactic acid (from plant sources).


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Dawn Hutchins is plant-based lifestyle educator, author and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus in epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks and revolutionary programs, learning how to eat more whole, plant foods – and loving it!

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in helping busy moms kick processed food addiction, such as sugar and food dyes, to the curb. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddle boarding on her SUP.

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