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Home » Recipes » Plant-Based Dinner Recipes

Saucy Chipotle Smoked Tempeh

Saucy smoked tempeh made with a lip-smackin’ chipotle sauce and spices. Best served on a bed with rice! This recipe is vegetarian and easy to make.

Saucy smoked tempeh cooked in a chiptole sauce and served on a bed of rice
by Aly Michell Dated: March 23, 2021 Last Modified: September 6, 2023 Leave a Comment
43 shares
(This post may have affiliate links. Please see my disclosure.)
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  • How To Make The Sauce 
  • How To Steam Tempeh 
  • Saucy Smoked Tempeh

Tempeh - it’s nutty, relatively mild, and doesn’t perform too well in the “juicy” department. But, we’ve got all of that covered with this saucy smoked tempeh cooked in a rich chipotle sauce and aromatic vegetables. 

This recipe is easy and all need is a handful of ingredients to create this dish. My favorite way of serving this up is with a bed of white rice to soak up all of the sauces. 

A side of garlicky mashed potatoes or homemade flatbread are also great additions to this tempeh recipe. 

But first, let’s talk about tempeh. Tempeh is made from fermented soybeans. Although it can be made from scratch - it’s just as good from the store. I often buy my block from Trader Joe’s. 

The important step in this recipe is steaming the tempeh first! This helps with getting rid of any bitter “off” flavor from the tempeh.

Steaming also helps bloat the tempeh a bit, which helps make it become a vessel for all things saucy. 

How To Make The Sauce 

Onions, garlic, and chipotle sauce simmering in a saucepan.

The sauce takes minutes to make with the help of a skillet and a blender.

  1. You’ll first cook your aromatic vegetables including crushed garlic and chopped onions in bubbling vegan butter. 
  2. Then, add the chipotle sauce (can be spicy or mild with adobo peppers), then add your tomato paste, sugar, and salt. 
  3. Blend until smooth! Or, until you get the texture you prefer. If you care for a chunkier sauce, do not blend for too long and adjust the blender’s settings accordingly. 

How To Steam Tempeh 

To steam tempeh in a saucepan, simply add about half an inch worth of water over high heat. Once at a bubble, place the tempeh block and cover the saucepan with a lid. 

Allow the tempeh to steam or “boil” for about 10 minutes, or until all of the water had steamed off. 

Alternatively, arrange a steamer basket in a saucepan with a few inches of water. Place the tempeh block inside, bring the water to a boil, cover, and steam for 10-15 minutes, flipping occasionally.

Steamed, flavored tempeh on a cooling rack

If you’re feeling bold, use this saucy smoked tempeh recipe to add with your mac and cheese, serve with a corn salad, or go for a creamy potato salad. 

Pan-fried tempeh cooked in a chipotle sauce served over a bed of white rice.
Saucy smoked tempeh cooked in a chiptole sauce and served on a bed of rice

Saucy Smoked Tempeh

Aly Michell
Tender smoky tempeh cooked in a tangy, flavorful chipotle sauce. An easy, meatless recipe that takes flavor to a whole new level.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Dinner, Lunch
Cuisine American, Vegetarian
Servings 2
Calories 649 kcal

Ingredients
  

Sauce

  • 1 tablespoon Oil
  • ½ red onion chopped
  • 5 garlic cloves crushed
  • 7 ounces chipotle peppers in adobo sauce
  • 1 tablespoon tomato paste
  • Salt to tate
  • 2 tablespoons honey or use date syrup for a vegan version (see notes)
  • 1 teaspoon dijon mustard
  • 1 teaspoon vegan Worcestershire sauce
  • ¼ cup water

Tempeh

  • Water
  • ½ teaspoon Salt
  • 1 teaspoon smoked paprika
  • 8 ounces Tempeh
  • Oil/Cooking Spray

Instructions
 

Sauce

  • Heat 1 tablespoon of oil in a small saucepan or pot over medium heat. Add onions and saute until soft, about 5 minutes. Next, add the garlic and cook for 1 minute. 
  • Pour in the chipotle sauce, tomato paste, and salt. Stir and simmer on low for an additional 2 minutes. Transfer sauce, honey, dijon mustard, Worcestershire sauce, and water into a blender and blend until smooth. Set sauce aside. 

Tempeh

  • Fill a medium saucepan with ½ an inch of water, salt, and smoked paprika. Once at a boil, place the tempeh inside and cover it with a lid. Steam for about 15 minutes. Remove and pat dry and cut into cubes.
  • Fry the tempeh in a skillet over medium-high heat until golden on all sides. Lower heat to low. Pour and gently combine the sauce with the tempeh. Cover skillet with a lid and cook for 10 minutes.

Notes

  1. To make this recipe vegan, switch out the honey for date syrup. Alternatively, you can use sugar, but add it to the sauce as it simmers, before blending the ingredients. 

Nutrition

Serving: 1-servingCalories: 649kcalCarbohydrates: 54gProtein: 24gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 1gSodium: 17737mgPotassium: 865mgFiber: 3gSugar: 22gVitamin A: 837IUVitamin C: 12mgCalcium: 280mgIron: 7mg
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43 shares
Category: All, Lunch, Plant-Based Dinner Recipes, Sides

About Aly Michell

Previous Post:Bowl of vegan, creamy savory oatmeal with Indian spices and flavors.Garam Masala Savory Oatmeal
Next Post:20-Minute Easy Copycat Chipotle Sofritas (8 ingredients)Vegan chipotles sofritas in a cast-iron skillet served with black beans, cilantro-lime rice, and tortillas.

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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