Herbed Vanilla Tempeh Steaks (Printable Version)

Tempeh steaks infused with vanilla and fresh herbs, pan-seared for a savory, lightly sweet flavor.

# Ingredient List:

→ Tempeh

01 - 14 oz tempeh, sliced into 0.4 inch thick steaks

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp soy sauce or tamari for gluten-free
04 - 1 tbsp maple syrup
05 - 2 tsp apple cider vinegar
06 - 1 tsp pure vanilla extract
07 - 2 garlic cloves, minced
08 - 1 tbsp fresh thyme leaves or 1 tsp dried
09 - 1 tbsp fresh rosemary, finely chopped or 1 tsp dried
10 - 1 tbsp fresh parsley, chopped
11 - 1/2 tsp ground black pepper
12 - 1/4 tsp salt

→ Garnish

13 - Fresh herbs, for serving
14 - Lemon wedges

# How to Make It:

01 - Whisk olive oil, soy sauce or tamari, maple syrup, apple cider vinegar, vanilla extract, garlic, thyme, rosemary, parsley, black pepper, and salt in a shallow dish to create the marinade.
02 - Place tempeh steaks in the marinade, turning to coat all sides evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - Warm a large non-stick skillet over medium heat in preparation for cooking.
04 - Add marinated tempeh steaks to the skillet, reserving leftover marinade. Cook for 4 to 5 minutes per side until golden brown and lightly caramelized, basting occasionally with reserved marinade.
05 - Serve the tempeh steaks hot, garnished with fresh herbs and lemon wedges as desired.

# Expert Advice:

01 -
  • The vanilla doesn't make it sweet, it adds this warm, almost floral depth that catches people off guard in the best way.
  • It comes together fast, but the flavor tastes like you planned it for days.
  • The golden caramelized crust on the tempeh is satisfying in a way that makes you want to cook it again immediately.
02 -
  • Don't skip the marinating time, tempeh needs it to soak up all that flavor.
  • Keep the heat at medium, high heat will char the outside before the inside warms through.
  • Use real vanilla extract, the imitation stuff tastes flat and won't give you that subtle floral note.
03 -
  • Baste the tempeh with the reserved marinade while it cooks, it builds up layers of flavor and keeps the surface from drying out.
  • If your skillet isn't non-stick, add a tiny bit more oil to prevent sticking.
  • Taste the marinade before adding the tempeh, if it feels too salty, add a splash more maple syrup or vinegar to balance it.

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