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Orange Tempeh

Orange Tempeh

This vegan Orange Tempeh recipe tastes just like your favorite takeout but is easily made right at home! Serve it with protein-rich quinoa and veggies for a balanced, plant-powered plate.

Hey EE fam!

Emily here (different spelling!) taking the reins on today’s super-simple takeout recipe.

You may have met me over on Instagram, but if not, here’s a quick intro!

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OK, now that formal intros are out of the way, let’s get to the real reason we’re all here today: TAKEOUT.

Why use tempeh?

In my opinion, tempeh is the unsung hero of the plant-based world. Tofu is out there getting all the love! While they’re both great in their own right, let me break down some of the bad a** benefits of this fermented soy food:

  • It’s a great source of dairy-free calcium
  • Because it’s more compacted, one 3 oz serving contains a whopping 15 g plant protein to keep you full
  • It contains prebiotics, which can help improve digestive health!

Also, when coated in a sticky orange glaze sauce it tastes Ah-MAY-zing.

Orange Tempeh

Personally, I’ve never been a fan of overly sweet dishes (I’m a salt > sugar person for sure). What I love about this tempeh is that is has the perfect balance of bright orange flavor without a cloying aftertaste. When paired with nutty quinoa and crunchy broccoli, it’s totally restaurant worthy!

Tips for making this orange tempeh:

  • Make sure you let the tempeh marinate the entire hour; this really helps insure full flavor.
  • Don’t be afraid to adjust spice level to your preference, using more or less red pepper flakes. Tasting as you go helps!
  • Don’t have broccoli on hand? No worries! This will also be delicious with carrots, cauliflower, green beans–use what you have!

Orange Tempeh Recipe

Restaurant taste without restaurant prices = my dream meal. Plus I can eat it on the couch with my boyfriend while we stream old episodes of Fixer Upper. Anyone else low-key obsessed with that show?😂

PS: If you’re looking for more takeout-inspired dishes, give these a shot!

Other takeout-style recipes

  • Teriyaki Tempeh Lettuce Wraps
  • Spicy Vegetable Peanut Soba Noodles
  • Baked Sticky Tempeh Potstickers
  • Vegetable Mango Stir Fry
  • Takeout-Style Tofu and Broccoli

Orange Tempeh Recipe

We hope you all love this simple orange tempeh recipe; let us know what you think in the comments!

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How to make:

Orange Tempeh

This vegan orange tempeh recipe tastes just like your favorite takeout but is easily made right at home! Serve it with protein-rich quinoa and veggies for a balanced, plant-powered plate.

Prep Time:
1 hour

Cook Time:
10 mins

Total Time:
1 hour 10 mins

Author:
Emilie

Yield:
6

Print the recipe

Ingredients

For the tempeh:

  • 2 8-ounce packages tempeh
  • 1 1/2 cup orange juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • Zest of 1 orange
  • 1/81/4 teaspoon red pepper flakes (more if you like spice)
  • 2 1/12 tablespoons cornstarch or tapioca starch

For serving:

  • Cooked quinoa
  • Steamed broccoli
  • Sesame seeds
  • Orange zest

Instructions

  1. Cut tempeh into 1/2-inch cubes.
  2. In a large bowl, add orange juice, rice vinegar, soy sauce, sugar, garlic powder, ginger, orange zest, and red pepper flakes. Whisk to combine. Add tempeh; stir. Let tempeh sit in the marinade for at least 1 hour.
  3. In a medium skillet over medium heat, add tempeh and leftover marinade.
  4. In a small bowl, add starch. Slowly pour in a little bit of hot water, stirring, to make a slurry. Pour the slurry over the skillet; stir. Cook for 8-10 minutes, stirring frequently, until sauce is thickened.
  5. Serve tempeh over quinoa and broccoli. Top with sesame seeds and orange zest.

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