Inspiration from Meghan

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Orange Maple Tempeh


I love tempeh as much as the next person... wait... do you love it? Do you even know what it is? You should!

I wrote about tempeh way back when I had no readers here, so allow me to refresh your memory or make the initial introduction, excerpted from this post:

"Tempeh is fermented soy beans.  The way it works is with the Rhizopus mold which binds the soybeans into a compact white cake. Now stop your cringeing and read on as this is a super delicious and healthful food... No need to get your soy-fearing-knickers in a bunch over my calling a soy-based food healthful... The main problem with soy is not really that is has phytoestrogens, or that it has enzyme inhibitors, the problem with soy is that most conventionally grown soy crops are genetically modified.... Organic Tempeh is a probiotic food, which means it helps the body to produce the healthful bacteria, while at the same time has antibiotic properties which help fight down the nasty guys. Tempeh is a complete protein and has soy isoflavones that strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process".

See? Healthy!!!


Orange Maple Tempeh

1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 Tbs  ginger root, grated
1 clove of garlic, crushed
2 Tbs Tamari (or Soya Sauce)
1 Tbs maple syrup
1 tsp  coriander, ground
1 tsp   cumin, ground
1 tsp   turmeric|
2 Tbs  olive oil
1/2 lime

  • Put the orange juice and tamari in a small bowl.
  • Mix in the grated ginger, maple syrup, ground coriander, cumin, turmeric, and garlic. Mix together and set aside.
  • Cut the tempeh into, bite-sized pieces.
  • Put the olive oil in a large frying pan over medium-high heat.
  • When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath.
  • Turn tempeh over and cook the other side for another 5 minutes, or until golden.
  • Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tempeh from time to time.
  • Serve tempeh drizzled with any remaining sauce and a squeeze of lime, over brown rice, salad or in a wrap or sandwich.

29 Responses to “Orange Maple Tempeh”

  1. janet said…
    I am a few months too late, but I love the collection of tempeh recipes! Here is my favourite so far: And I also enjoyed this one as well: I'd love to explore tempeh not in a sandwich though!
  2. [...] followed this recipe from Meghan Telpner’s blog  almost exactly as [...]
  3. [...] Orange Maple Tempeh – Making Love in the Kitchen (*served with brown rice) [...]
  4. [...] I like to bring a dish that could serve as my whole meal, and given that I have now gone through 21 of my 24 packs of tempeh, I am a whizz with this probiotic rich, protein dense, healthfully fermented, great meat sub, [...]
  5. [...] And I always love this Orange Agave Tempeh that Ash brought (loosely based on this recipe from Meghan). [...]
  6. Standa said…
    Do not know the taste of this dish how? Thanks for the sharing of Meghan :)
  7. on ap standa said…
    It looks delicious. I will have to try. Thank you for sharing.

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