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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

Mix together well. Shape the mix into nuggets by scooping it up with a teaspoon and rolling and pushing into a flattish round patty with your hand. Mix the following oils together:

1/4 c (60ml) rice bran oil for frying

1/2 tsp sesame oil

Heat up 2 T of oil at a time in a frying pan and fry the nuggets until golden on each side.


When you’ve finished frying the tempeh nuggets, use the same pan and quickly wilt the bok choy (alternatively, you could use broccoli or any Asian greens):

1/2 tsp sesame oil

4 bok choy, slice in half length-ways

1 T mirin

1 T Tamari soy sauce

Put the sesame oil and bok choy in the hot pan. Turn a couple of times then add the soy sauce or Tamari, cover with a lid and cook for one minute. Remove the lid and serve on a bed of rice, with the nuggets and Tamari Tomato Sauce.

A massive thanks goes out to the brilliant Simon Ogston from Bellbird Pictures for filming me in my happy place doing what I do best, cooking tasty food!

I would love to hear your feed back, so please leave a comment about what you thought of the video and if you would like to see more.

Anna x

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