Oven Baked Tempeh

Oven Baked Tempeh

20

"This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!"
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Ingredients

1 h 10 m servings 118 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
  3. Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

Reviews

20
  1. 31 Ratings

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Most helpful positive review

I am a vegetarian and really enjoy this dish. I have been making it for several years now. I only make minor adjustments. I usually skip the leeks and shallots and substitute with onions. Leeks ...

Most helpful critical review

We were somewhat disappointed with this recipe. It looked and smelled great, but didn't taste great. Without the tempeh, it probably would be good. It definitely didn't taste like baked chicken ...

I am a vegetarian and really enjoy this dish. I have been making it for several years now. I only make minor adjustments. I usually skip the leeks and shallots and substitute with onions. Leeks ...

Well, I've always thought that comparing foods like tempeh and tofu to meat is somewhat insulting for the veggie soy foods. Tempeh shouldn't be enjoyed as a meat substitute, but rather on its o...

This dish made me realize I just don't like tempeh. HOWEVER, I brought it with me to my carnivorous family's Thanksgiving, just for me, I am the ONLY veggie, and at our buffet-style dinner, by t...

Interesting dish. I never use tempeh without seasoning it first. Maybe this could help others. In a bowl I put approx. 2 T. olive oil and about 4-5 T. Bragg's with some seasoning. Use what y...

Everyone loved it but based on some other reviews I tripled the Tamari and it still could use a little more flavor... I think next time I'll try some more garlic or perhaps some soy sauce.

I've made this recipe twice now and enjoyed it both times. The first time I tried it I made a LOT of substitutions but found it to be a great (and forgiving recipe). I was true to the recipe t...

We were somewhat disappointed with this recipe. It looked and smelled great, but didn't taste great. Without the tempeh, it probably would be good. It definitely didn't taste like baked chicken ...

I thought this recipe would be more of a main dish, but it works better as a side dish. It was good, just not enough for a full meal on its own. I put some bread crubms and butter on top to give...

I really enjoyed this recipe, but like everybody else, thought it needed extra kick. And thats why im recommending you to put at least a teaspoon of Tabasco and Worcestor sauce in. With these ex...