Tempeh Nuggets Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
Two 8-ounce packages tempeh
3 cups low-sodium “no-chicken” flavored vegetable broth (or regular vegetable broth)
2 tablespoons liquid aminos
1 teaspoon dried thyme
1 teaspoon dried marjoram
¾ cup plain vegan yogurt (preferably unsweetened, nut-free if necessary)
¼ cup unsweetened nondairy milk (nut-free if necessary)
3 tablespoons tahini (gluten-free if necessary)
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
1½ cups vegan panko bread crumbs (gluten-free if necessary)
3 tablespoons nutritional yeast
Olive oil spray
Ketchup (or vegan barbecue sauce; homemade or store-bought), for dipping
1Chop each block of tempeh into about 20 chunks, making 40 total nuggets.
2Combine the broth, liquid aminos, thyme, and marjoram in a large pot.
3Place the tempeh in the pot and bring to a boil.
4Once boiling, reduce to a simmer and let the tempeh simmer for about 20 minutes.
5Remove from the heat and drain (you can save the liquid for another time you need to cook with broth or add a bit of liquid to your pan; it should keep in the fridge for a couple of weeks).
6Set the tempeh aside to cool until you can handle it.
7While the tempeh is cooling, combine the yogurt, milk, tahini, salt, onion powder, garlic powder, and paprika in a shallow bowl.
8In another shallow bowl, combine the bread crumbs and nutritional yeast.
9Preheat the oven to 375°F . Line a baking sheet with parchment paper or a silicone baking mat.
10Use one hand to dredge a piece of tempeh in the yogurt mixture and your other hand to toss it in the bread crumbs until fully coated.
11Place the nugget on the prepared baking sheet. Repeat with the remaining nuggets.
12Lightly spray the tops of the nuggets with olive oil.
13Bake for 12 minutes, flip them and spray the tops with olive oil again, and return to the oven for 12 minutes more, or until crispy and golden.
14Serve immediately with your choice of dipping sauces. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.