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Baked Tempeh with Quinoa

What you need: 

1 large yellow onion, diced
high temperature cooking oil, as needed (I use sunflower)
2 tablespoons vegetable broth powder, divided (VegeBase does the trick)
2 tablespoons flour
2 teaspoons Herbes de Provence seasoning
ground pepper, to taste
1 1/2 cups red quinoa, thoroughly rinsed
1 teaspoon paprika
3-4 (8 ounce) packages tempeh, cut into strips
drizzle soy sauce
4 heads broccoli or 2 bunches spinach, chopped and steamed
1/2 (8 ounce) bag vegan cheddar cheese, shredded (I use Daiya)

What you do: 

1. In a small-medium pot, saute the onion in oil for a few minutes. Pour on 2 cups water and bring to a boil. Stir in 1 tablespoon veggie broth powder, flour, herbs, and ground pepper. Keep simmering to thicken.
2. At the same time, in another pot, boil the quinoa according to package directions with the remaining broth powder and paprika. I prefer my quinoa to have a little crunch, so I use less water than directed (3:2). The quinoa takes about 15 minutes to cook this way.
3. In a third pot, steam the tempeh for a few minutes. Meanwhile, preheat oven to 400 degrees F, and coat the bottom of a large baking dish in a thin layer of cooking oil. Once the tempeh strips are soft and swolen, lay them in the baking dish.
4. Drizzle soy sauce on the side of the strips facing up. Bake in the oven for at least 15 minutes, until they're nicely toasted. Reduce temperature to 350 degrees F, pull out the tempeh dish, and coat it with the broth sauce (which should be thicker by now).
5. Return it to the oven and bake for 15 minutes. Turn off the oven, sprinkle shredded vegan cheese on top of the tempeh, and leave it in the still-hot oven for a few more minutes to melt. Combine the tempeh, quinoa, and vegetables.
Source of recipe: When it comes to making a lot of food at once, the oven beats the stove, and tempeh is no exception. I used some of the baking tips found on Patty Knutson's handy cooking website ( The red quinoa adds great contrast in color and texture.

Preparation Time: 
30 min, Cooking time: 45 min
Cooking Time: 
45 min
Recipe Category: 


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I liked everything in this recipe except the tempeh. I much prefer frying the tempeh rather than boiling and baking.. it was kinda soggy.


This was a bowl full of wonderful! So much good stuff!  I added some more seasonings to the gravy and POURED it on. I took a picture but it didn't turn out well.


This was divine! we loved it so much! and it was So easy to make too! I followed the recipe pretty much exact - but just noticed I forgot the paprika. And I didn't have any cheeze. I also used just regular quinoa and I sauteed up some brussell sprouts for my veggie with fresh garlic! And right before I turned off the heat I added some home grown diced up tomatoes.
All we can say is WOW! Such an awesome dish - thanks so much for the idea! It'll be a regular at our house.

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