Easy Vegan Tempeh Nuggets Recipe

I am super excited to share my first cooking video!!!

This quick recipe for easy vegan (and gluten-free) Tempeh Nuggets is family friendly, versatile, delicious, nutritious and is a classic from The Veggie Tree recipe files. An Asian inspired dish served with a tasty Tamari tomato sauce, wilted bok choy and steamed brown rice it ticks all the boxes

for a plant-based family meal.

I adore Tempeh, I cook it for my family every week as it is a great source of nutrients with the same protein quality as meat, omegas 3 and 6, and countless vitamins and minerals, a great pre and probiotic and it also tastes delicious!

These nuggets are great for party snacks and can even be made into sausages and patties for burgers. I find keeping fresh ginger in the freezer makes it easier to grate and add, as the juices don’t run all over the board and it isn’t as stringy.


~Recipe out of The Veggie Tree Autumn and Winter Cookbook~

Vegan | Gluten-free

Serves 4


Put a frying pan on a high heat and add:

2 T rice bran oil

1 red onion or 2 shallots, diced

Fry for 1 minute, then add:

1 clove garlic, crushed

1 T fresh/frozen ginger, grated on a microplane

Then deglaze the pan with:

2 T mirin

Let it bubble for one minute, then add:

1 x 400g can chopped tomatoes plus 200ml water to rinse out the can

1 T Manuka honey or alternative liquid sweetener

2 T Tamari soy sauce

2 T peanut butter

Simmer for 20 minutes until thickened.


Measure the rice into a sieve and rinse:

1 c (250g) medium grain rice, brown or white

Add water and salt:

650ml water for brown or 600ml for white rice

1/2 tsp salt

Cover and bring to the boil. Stir the rice with a fork, then replace the lid and turn down to a simmer. Simmer until you can’t see the water, around 10 minutes. Stir again, replace the lid and turn off the heat. Leave the rice to steam for 5-10 minutes. Give it one last stir with your fork before serving.


In a large mixing bowl measure:

250g tempeh, grated

2 T brown rice flour

2 T sesame seeds

1 T Tamari soy sauce

2 eggs


2 T ground flaxseed mixed with 1/4 c water leave to absorb for 5 minutes

1 spring onion, finely sliced

1 T fresh ginger, finely grated

1 clove garlic, crushed