Tandoori Tempeh & Potato

Tandoori Tempeh & Potato

Here is a flavorful recipe that is plant-powered NSNG (No Sugar No Grains). It serves 2-4 depending on serving size. I took an old recipe for Tandoori Chicken and veganized it. Please don’t eat birds- that’s not nice!


1 block tempeh
1/2 C fresh lemon juice (~5 lemon juice ice cubes if previously frozen)
1/2 of a small onion, cut in short strips
3 cloves garlic, minced
1 sweet potato, peeled and cut in small cubes (or use Yukon Gold potato)
2/3 C non-dairy milk (I used my homemade cashew rice milk)
1 t ground cumin
3/4 t chili powder
1/4 t ground ginger
1/2 t ginger juice
1/2 t paprika
1/4 t salt
1/4 t turmeric
Olive oil


Cut thawed tempeh in 1/4″ slices, about 2″ long pieces. Marinate the tempeh in fresh lemon juice for several hours. Soak the garlic and onion with the spices in the non-dairy milk. When ready to bake, coat the bottom of a rectangular glass ~9″ x 13″ pan with olive oil. Layer the tempeh on top of the oil. Pour the remaining lemon juice in the pan. Spread the potato cubes on top of the tempeh. Pour the garlic/onion/spice/milk mixture on top of the potatoes. Bake covered with foil for 30 minutes at 400 degrees, or until the potatoes are cooked. Remove from the oven and stir. Enjoy!