Vegan Lemon-Pepper Tempeh Recipe
If you think tempeh is just tofu’s funkier cousin—think again, darling. This Vegan Lemon-Pepper Tempeh is bold, zesty, and unapologetically fabulous. Tangy lemon, cracked pepper, and garlic come together to slap bland food straight off your plate. It’s high-protein, totally plant-based, and fancy enough to make it look like you tried. This dish is proof that meatless doesn’t mean joyless, and seasoning is your best friend. Crisp edges, juicy center, and flavor that screams, “I eat like a goddess.” Toss it on salad, rice, or directly into your face—no judgment here, only applause.
Vegan Lemon-Pepper Tempeh Recipe
A zesty, protein-packed vegan lemon-pepper tempeh recipe that delivers bold flavor and crispy texture with zero fuss.
Ingredients
Method
- Slice tempeh into bite-sized pieces and steam for 10 minutes (helps mellow that earthy attitude).
- In a bowl, mix lemon juice, zest, garlic, olive oil, salt, pepper, syrup, and soy sauce.
- Toss steamed tempeh in the marinade and let it soak up flavor for 5–10 minutes.
- Heat skillet over medium heat and add a touch more oil.
- Sear tempeh pieces for 3–4 minutes on each side until golden and crispy.
- Serve hot with extra lemon zest and cracked pepper sprinkled like confetti.
Notes
Nutritional Values (per serving)
Calories: 290Total Fat: 18g
Saturated Fat: 2.5g
Carbohydrates: 12g
Fiber: 5g
Protein: 17g
Vitamins & Minerals (per serving)
- Iron: 16%
- Calcium: 10%
- Vitamin C: 18%
- Magnesium: 12%
- Vitamin B6: 14%
Additional Tips
- Steam tempeh first to tame the bitterness—don’t skip unless you enjoy suffering.
- Use fresh lemon juice—bottled is a crime in this dish.
- Double the marinade and use it as a salad dressing.
- Serve it over quinoa, pasta, or avocado toast like the kitchen queen you are.
