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Almond crusted Tempeh

Almond crusted Tempeh

We are getting ready for this years vegan Christmas dinner! And we are over the moon with the recipes we have in store! Let's get started with this delicious Almond crusted tempeh, our delicious Christmas main. 

almond crusted tempeh ingredients

I sometimes struggle finding the right festive vegan mains. Sometimes it seems nearly impossible to find those heartwarming recipes that everyone at the table love. So this year I was committed to put together a vegan feast to take all the stress away from the holidays.

sliced tempeh and almond crust mix

This first vegan Christmas recipe is a treat! We are slicing tempeh and making it crunchy with an almond crust. The crust makes it super yummy and extra flavourful since it's made with crushed almonds, soy sauce, maple syrup, vegan mayo, and five spice powder.  

Can you begin to imagine how good this Christmas recipe is? Wait until you have it cooking in the oven. All your festive cravings will go full swing and we are just getting started.

marinated tempeh on baking tray

Ingredients
6
Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Soy, Tempeh

Ingredients

For the crusted tempeh

  • 131 ml almond milk
  • 1 tsp chinese five spice powder
  • 92 g crushed almonds
  • 1 tbsp light soy sauce
  • 1 tbsp maple syrup
  • 680 g tempeh (sliced)
  • 2 tbsps vegan mayonnaise

For the herb butter

  • 1 dash chili flakes (optional)
  • 2 tbsps frozen garden herbs
  • 56 g margarine
  • 1 dash sea salt
  • ½ tsp turmeric powder

For the sauteed brussels sprouts

  • 681 g brussels sprouts (cleaned and cut in half)
  • 1 dash chili flakes
  • 1 tablespoon lemon juice
  • 1 tbsp lemon zest
  • 1 tsp maple syrup (optional)
  • 1 tablespoon olive oil
  • 2 tablespoons pine seeds
  • ½ tsp sea salt

Directions

  1. Preheat the oven to 200C (400F) and cover a baking tray with baking paper.
  2. Add the ingredients for the crust (everything except the tempeh) to a food processor and pulse until you have small pieces but no puree.
  3. cover the tempeh pieces with the mixture and place some of it on top of the tempeh pieces before you put it into the oven.
  4. Bake for 20-30 minutes until you have a golden brown crust on top.
  5. Serve the almond crusted tempeh with the brussels sprouts and tumeric butter, enjoy!

Notes


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