Smoked Tempeh Bowls
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If you’re new to tempeh (or have been cooking it forever), then these Smoked Tempeh Bowls are perfect for you! Its super easy to throw together and packed with so much flavor. You can use whatever veggies you want as a side and serve with quinoa, brown rice, or whatever other grain you WISH!
This recipe is a take on my tempeh bacon (have you tried it yet because it’s delicious!!). The main difference is that we’re cutting the tempeh into thicker slices and then using some of the leftover marinade to season the veggies as well. Simple and SO GOOD!
I originally bought the snap peas just to have a pretty pop of color for the photos but then realized that the whole recipe together makes a great vegan dinner. So, I figured that I would share the whole thing so you have an entire meal ready to go with just ONE SHEET PAN! YAS!
Can I use different veggies?
And as I mentioned, you could use whatever veggies here that you like. The cooking times that I give in the recipe card as for the sugar snap peas so if you swap those for broccoli or peppers or whatever, I would just double check the roast time for those to make sure that everything is done at the same time.
Another simple solution: frozen veg! If you’re wanting a cheaper and/ or simpler option, I’m a HUGE fan of frozen veggies. Fresh is great and all but sometimes life is just WAY easier with a cheap bag of frozen veg. NO SHAME HERE!
Will this work for meal prep?
OMG YES. I’m so glad that you asked :)
This is a GREAT meal prep recipe. I’ve found that the tempeh can get a little dry so I add a little extra sauce to the top while prepping.
SPEAKING of the sauce: it’s totally optional but I love it. I simply take the marinade and add in a cornstarch slurry. Then I heat it over medium heat until it thickens and then add it to the top of the tempeh/ veggies.
How to cut the tempeh into triangles:
I’m terrible at trying to describe this but here’s a photo AND I show the process in the video down below so go give that a little watch :D
Want more tempeh recipes!?:
See how to make these Smoked Tempeh Bowls here:Print
These Smoked Tempeh Bowls coming together on ONE big sheet pan and make for a great meal prep vegan recipe!
- 1 package of tempeh, roughly 8 oz
- 3 tablespoons of soy sauce
- ¼ cup of apple cider vinegar
- 2 cloves of garlic, finely minced or 1 teaspoon of garlic powder
- 1 teaspoon of liquid smoke, optional but highly recommended
- 1 tablespoon of olive oil
- 2 tablespoons of maple syrup
- Optional to thicken sauce: 1 1/2 tablespoons of corn starch whisked together with 1/4 cup of water
- 1/2–2/3 pound of sugar snap peas or snow peas*
- Rice for serving**
- Prepare the tempeh by slicing it into small triangles. You could also do it into cubes as well, I just like the look of the triangles. See photo and video above for how I cut this.
- Make the marinade by whisking together the soy sauce, apple cider vinegar, garlic, liquid smoke, olive oil, and maple syrup in a shallow bowl. Toss in the tempeh and let marinate for 30 minutes or even a few hours.
- When ready to cook, pre-heat the oven to 400 degrees F and line a large baking tray with parchment paper.
- Line the tempeh pieces on one side of the baking sheet and pour about 1/2- 1 teaspoon of the marinade on each piece of the tempeh. Reserve ~1/4 cup of the marinade for the veggies. Instead of adding the marinade to the tempeh now, you can hold it back and use it to make a sauce at the end which is what I did.
- Bake tempeh for 10 minutes.
- While the tempeh bakes, prepare the sugar snap peas by tossing them in a bowl with about 1/4 cup of the marinade. After the tempeh bakes for 10 minutes, flip the pieces over and then add the sugar snap peas to the other side of the baking tray. Bake for an additional 10-15 minutes or until the peas are softened.
- If you want to make a sauce, whisk together 1 1/2 tablespoons of cornstarch with 1/4 cup of water. Mix the remaining marinade and the cornstarch slurry in a small saucepan over medium heat. Stirring constantly, cook until thickened, about 5 minutes. It’ll go from liquid to a thick sauce all of a sudden so make sure to watch it.
- Remove the tempeh and veggies from the oven, top with the sauce, and let cool slightly before serving over your favorite grain and ENJOY!
*You could use any vegetable here that you wish but be sure to check bake time to make sure that everything is done at the same time and you don’t end up over cooking the tempeh
**I served mine with basmati rice but feel free to eat it with whatever grain you prefer. Quinoa is great in this dish!
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: vegan dinner
- Method: baking
- Cuisine: american
- Serving Size: 1/2 of the recipe with 1/2 cup of cooked basmati rice
- Calories: 432
- Sugar: 6.7 g
- Sodium: 238.6 mg
- Fat: 10.1 g
- Carbohydrates: 57.3 g
- Protein: 27.8 g
- Cholesterol: 0 mg
Keywords: vegan dinner, tempeh recipes, tempeh dinner