Herbed Vanilla Tempeh Steaks (Printable)

A flavorful blend of herbs and vanilla enhances seared tempeh slices for a unique plant-based dish.

# List of ingredients:

→ Tempeh

01 - 14 oz tempeh, sliced into 8 pieces

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp tamari or soy sauce (gluten-free if needed)
04 - 1 tbsp maple syrup
05 - 2 tsp apple cider vinegar
06 - 1/2 tsp pure vanilla extract
07 - 2 cloves garlic, minced
08 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
09 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
10 - 1 tbsp fresh parsley, finely chopped
11 - 1/2 tsp freshly ground black pepper
12 - Zest of 1/2 lemon
13 - 1/4 tsp sea salt

→ To Serve

14 - Fresh herbs for garnish
15 - Lemon wedges

# Steps:

01 - In a shallow dish, whisk together olive oil, tamari, maple syrup, apple cider vinegar, vanilla extract, minced garlic, thyme, rosemary, parsley, black pepper, lemon zest, and sea salt until well combined.
02 - Place tempeh slices into the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes, turning once halfway through. For deeper flavor, marinate up to 2 hours or overnight.
03 - Heat a large nonstick skillet or grill pan over medium heat until hot.
04 - Remove tempeh from marinade, reserving excess marinade. Place slices onto the hot pan and cook for 3 to 4 minutes per side, until golden brown and slightly crisp.
05 - During the final minute of cooking, pour the reserved marinade over the tempeh slices, allowing it to bubble and coat evenly.
06 - Transfer tempeh steaks to plates, garnish with fresh herbs, and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The vanilla doesn't taste sweet, it deepens the herbs and makes the whole dish smell like magic.
  • Tempeh gets crispy edges and stays tender inside, soaking up every bit of that garlicky marinade.
  • It's ready in an hour but tastes like you planned it for days.
02 -
  • Don't skip the marinating time, tempeh needs it to soak up flavor or it tastes flat and plain.
  • Medium heat is your friend, too high and the herbs blacken before the tempeh gets a proper crust.
  • Reserve that marinade, pouring it back in at the end turns it into a glaze that clings and shines.
03 -
  • Slice your tempeh evenly so every piece finishes cooking at the same time and you don't end up with some burnt and some pale.
  • Let the tempeh sit undisturbed in the pan for the full 3 minutes before flipping, that's how you get the crust.
  • Taste the marinade before you add the tempeh, it should be balanced between salty, sweet, and bright so adjust if something feels off.

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