• Payton Pinsky

Sticky Tempeh Strips | Easy Vegan Recipes


I have been including tempeh into my diet more and more. It's a great option for vegan protein that can be used in different ways than tofu. I randomly through together this sticky sweet and sour tempeh strips which made the perfect main dish for dinner! Let's get cooking.


Ingredients: 1 Pack of Tempeh (I use this from Lightlife)

1/2 Cup Maple Syrup

1/2 Cup Soy Sauce

2-3 Tbs Chili Powder

Olive Oil

  1. Cut your tempeh block into desired slice sizes. I typically cut mine into 3 long strips, then cut those strips in half both width and length wise to get the above shape. You have the option to steam your tempeh for about 10-15 minutes before slicing to help get rid of some of the bitter taste, but this is not necessary.

  2. Place your strips in a zip block baggy with the maple syrup, soy sauce, and chili powder. Set in the fridge to marinate. The longer you marinate the better, so feel free to do this overnight. I marinated mine for a little over an hour.

  3. When ready for use, heat olive oil in a large pan over medium-high heat. Add strips to the pan, turning often. In about 10 minutes the strips should begin to brown and get a bit of a crunch on the outside.

  4. Serve with sides, on a sandwich, or eat as is. Enjoy!



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