This recipe comes from Dreena Burton’s Let Them Eat Vegan, pictured with steamed broccoli and snow peas, and some corn on the cob (yum!). The tempeh is lightly fried in a pan, then you pour in some wine and let it bubble… add red onion, lemon juice, capers, thyme and a couple of other flavours, and put the whole dish in the oven for about 25 minutes (partly covered). The lemon slices on top season the dish while cooking, and I put them on the plate for decoration, but I don’t tend to eat them.
I was pleased that my kids enjoyed this dish. They are slowly making friends with tempeh.
Another great tempeh recipe from Let Them Eat Vegan is Tempeh Tickle, which you can find online. I like tempeh tickle slices in sandwiches for midweek lunches. You can also make an easy pasta sauce by cooking some onion and garlic in olive oil, adding a tin of tomatoes and some herbs, and crumbling in a few tempeh tickle slices.