If tempeh is a new ingredient for you, prepare to have fun. All these recipes are tried, tested and part of our own diet. Let’s start with our Beanlife essentials about cooking tempeh:

  • Tempeh is a highly versatile food, so go ahead and experiment with your own preparation style. 

  • You don’t really need to follow a recipe to enjoy it. Slice it and add it in the pan for 5-10 minutes with a little oil and soy sauce, and you’re done! 

  • Tempeh absorbs oil, and cooking it in high temperature vegetable oil reduces the quantity it absorbs. So make sure to heat the oil all the way before you add the tempeh in the pan (170-180 degrees Celsius). We like coconut oil and peanut oil the best.

  • If you cook tempeh in the oven, marinating it ahead works best. This keeps your tempeh from drying too much in the oven.

Peanut crispy tempeh salad color 1.jpg


Tempeh rice broccoli 4.JPG


The healthy and perfectly balanced lunch dish.


  1. Boil the rice and broccoli separately. Add some salt in the broccoli water. Remove and rinse them.

  2. Stir fry the broccoli in a pan with oil and some garlic. We like to add chilli too!

  3. Stir fry or fry tempeh slices in vegetable oil for 4 minutes. Add the soy sauce for another minute, just before removing the pan from the stove. That way, the soy sauce won't burn.

  4. Put the rice, sautéed broccoli on a plate and add the tempeh, Enjoy! 


A light, warm dish with crunchy tempeh, noodles and vegetables.

Chop your tempeh into the sizes you like and marinate for as long as you can, from 10 minutes to 24 hours. Mix the marinade ingredients, then add the tempeh pieces in the sauce and cover. Keep in the fridge.

Marinade ingredients we like:

  • 5 big spoons soy or tamari sauce

  • 2 big spoons peanut butter

  • 2 big spoons sesame oil

  • 1 small spoon dried chilli flakes

  • 2 small spoons lime juice

  • 2 small spoons maple syrup or sugar

  • Add water until your marinade is creamy.

When you’re ready to eat, place cooking foil on the bottom of a tray and add the tempeh pieces with a little distance in between them. Put the tray in the oven for 20 mins at 160 degrees celsius. Keep the sauce you have left!

Boil noodles and slice thinly fresh vegetables of your choice.

In a bowl or deep plate, add the noodles and vegetables, and top it with the baked tempeh and leftover sauce.

Tempeh burger 7.JPG


It’s a burger, we all know why we like it.

Pick your bun and heat it in the oven for 10 minutes at medium temperature. Then fry or barbecue one or two thick slices of tempeh to get going. Aim for about 2 cm thick. Add fried tempeh slice in bun, and top with your favourite mix of veggies and juices.

The toppings we love:

  • Green salad leaves

  • Avocado pieces

  • Tomato slices

  • Pickled cucumbers

  • Mustard

  • Homemade tzatziki sauce (yoghurt, garlic, cucumber)

Coconut chilli bites 1.jpg


The fastest you’ll ever cook a fancy looking dish.

Heat some coconut oil in a pan at high heat. When the oil is sizzling, add chilli flakes first, then your tempeh chops, cubes or other nice shapes and fry for 5-10 minutes, depending on your preference. Shake the pan so that all sides get a bit crunchy.
Remove the tempeh from the pan and onto paper towels to dry.
If you’re a coconut person, finish by rolling the bites in coconut flakes on a plate. M
ove everything into a bowl and enjoy your crunchy tempeh bites!
Other toppings for rolling:

  •  sesame seeds, almond flakes


A heartfelt thanks to all of you who are sharing your feedback and creations with us: Sara (Leuven), Yannick (Brussels),  Kristien (Oostende), Giulia (Ghent), Simone (Brussels), Thibault (Brussels).. and many others. Got a recipe to share? Contact us!