Tempeh Nuggets

Tempeh Nuggets Recipe

By Veegs

🔪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.

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