Oh, yum. These are crispy, crunchy, flavorful, deliciousness. I added some korean veggie stir-fry sauce to the marinade(I bought mine at Stop 'n' Shop, I highly reccomend it). These are super simple to make- perfect for a healthy, vegan meal in a time crunch. Loved it!
I thought these were great. Mine were a bit spicy- definitely due to the red pepper flakes. I ended up marinating them for just over 24 hours and I put them on a salad (baby spinach, carrots, tomato, avocado, and sauteed onions & mushrooms. I topped the salad with a tiny bit of extra virgin olive oil & balsamic and I was set to go. Delicious! Best tempeh recipe I've made!
This was a very easy recipe to make and tasted great! I varied the spices and used oregano and red pepper flakes instead. It was slightly spicy but it was just perfect and really flavorful!
This was so good! My boyfriend and I gobbled these up in minutes. Will make again and again. Highly recommend.
I love this recipe!!! I actually let it sit for 2 days in the fridge, and it turned out so great that after I took my first bite, I came straight here to write this review!! This was my first and for sure not my last tempeh experience!!!
This was pretty good, but too bland. Next time I'll try doubling the amount of marinade and see how that works.
I used braggs instead of soy sauce, omitted rosemary (just cause i didn't have any), added an additional clove of garlic, and used just 1/4 tsp of crushed red pepper flakes - and they were spicy!! The herbs and flavoring was really yum and i definitely didn't, at all, mind the heat. i don't know if my particular brand of crushed red pepper is extra hot or what, but I will make my daughter's portion separate next time, without the red pepper flakes. She is not a big fan of hot. Even i favored mixing the nuggets into my quinoa to disperse the (very strong) flavor a bit. It was scrumptious with vegetable quinoa. (finely diced 2 carrots, 1 cup mushroom, & 1 red bell pepper- sauteed in smart Balance light and plenty of Mrs. dash, then cooked with 2 cups veggie broth and 1 cup quinoa.) These recipes yielded 4 servings of about 1 cup veg quinoa & 1/2 cup of nuggets each. The amount of oil and balsamic were perfect for me and my daughter. I couldn't stop "taste-testing" the nuggets, as they were cooking. (~_^) For tempeh novices, always remember to boil or steam it for about 15 minutes before marinating or cooking it. It opens the tempeh up to allow it to really absorb the flavors, and it kills any slightly bitter flavor some types of tempeh can have.
I served it with broccolini, mushrooms and onions over linguini. I chose to use some ketch up instead of soy sauce because I wanted to avoid *asian* flavoring. It was well loved by both my baby and husband (who usually doesn't like tofu or tempeh.)
I have Beyond Meat brand "chicken strips" and portobellos marinating in this right now and it smells out of this world! I skipped the thyme because I didn't have any, and the red pepper since my daughter is not keen on the spice. I only have white balsamic, and I used extra garlic fresh basil that we are growing. I cannot wait for dinner tonight. And next time, I am going to throw it all on a salad for lunch. A keeper, for sure!
I thought these were great! Wonderful flavor, I loved the crispy outside. Unfortunately I was the only one in my family that liked them. Oh well, more for me! I'm making some more today. Thanks for the recipe.