Tandoori Tempeh


This is a veganized version of a Tandoori Chicken recipe that I used to make decades ago. This is waaay better for many reasons, and every bite bursts with lemon-accented flavor! To create this dish, I used the same seasoning blend of spices and lemon, but I substituted coconut milk and unsweetened soy milk for the plain dairy yogurt. I cooked this on the stove instead of in the oven.


2 C cooked short grain brown rice (cooked with 2 t Vegebase broth powder 1/4 t turmeric)

1 package tempeh (8 oz)
Zest and juice of 1 large lemon

1/2 C onion, chopped
1/2 C carrot, chopped (about 1 large carrot)
1/2 C red pepper, chopped
1 large garlic clove, minced

1/2 C unsweetened soy milk
1/2 C coconut milk
2 T liquid oil (I use avocado oil)

2 t ground cumin
1 1/2 t chili powder
1 1/2 t ground ginger
1 t paprika
1/2 t turmeric
1/2 t salt

Oil for cooking (I use coconut oil)

Spices for Tandoori Tempeh


1. Make a batch of rice (I use a rice cooker). I cooked short grain brown rice with 2 teaspoons Vegebase vegan broth powder and 1/4 teaspoon turmeric added to the water. Reserve 2 cups of the cooked rice to use in the Tandoori Tempeh recipe.

2. Zest and squeeze the lemon. Soak cubes or strips of tempeh in the zest/juice while you chop the veggies and press/mince the garlic.

Tempeh soaked in lemon zest/juice and the chopped veggies

3. Combine the soy milk, coconut milk, and liquid oil, then add the spices. Stir.

Spices and liquid ingredients ready to combine

4. On medium heat, using a large non-stick fry pan, saute the carrot, onion, red pepper and garlic in the coconut oil for several minutes. Push the veggies to one side of the pan. Add the tempeh and any remaining lemon juice to the other side of the pan, and saute for several more minutes.

Veggies and tempeh

5. Add the combination of spices and liquids to the pan and combine thoroughly. Cook for several minutes, until the liquid reduces somewhat.

Combining the tempeh, veggies and sauce

6. Stir in 2 cups of cooked rice.

Combining the finished meal with the rice

7. Serve up and enjoy!