Oven Baked Tempeh


This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!

Prep Time:
40 mins
Cook Time:
30 mins
Total Time:
1 hrs 10 mins
6 servings


  • 1 ½ teaspoons olive oil

  • teaspoon crushed red pepper flakes

  • 1 leek, sliced

  • cup shallots, chopped

  • ½ cup red bell pepper, chopped

  • 4 cloves garlic, minced

  • 2 cups baby carrots, halved

  • 1 cup diced zucchini

  • 1 (8 ounce) package seasoned tempeh

  • ½ cup dry sherry

  • 1 tomato, chopped

  • 1 tablespoon tamari


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.

  3. Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts (per serving)

118 Calories
3g Fat
14g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 118
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 253mg 11%
Total Carbohydrate 14g 5%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 8g
Vitamin C 28mg 142%
Calcium 85mg 7%
Iron 2mg 11%
Potassium 333mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.