Our tempeh bacon arrives fully cooked, so frying is only about texture and colour. Five minutes in the pan or eight in the air fryer, plus vegan ways to use the slices through the week.

The Rolls Royce of plant based burgers! These crispy tempeh katsu patties are packed with veggies, spices and flavour, yet surprisingly easy to make. Blitz, shape and cook in the oven or a frying pan, then pile into a bun with your favourite toppings for the ultimate veggie burger.

Tempeh Bacem is twice-cooked tempeh, braised in spices and then fried. It's delicious to eat hot or cold, outside and tender in the middle

This Smoky Sticky BBQ Tempeh is bold, savoury, and packed with rich barbecue flavour. Crisp on the outside and tender in the middle5

This dish is usually cooked with fiery sambal paste, but for my mild sambal I blended chillies and tomatoes. A traditional food from Java made from fermented soya beans, tempeh is a good complement for the aubergine, the soft aubergine works well with the chunky, nutty texture of the tempeh. This is a good option for anyone looking for something healthy, as tempeh contains no cholesterol, and it is a great ingredient for stir-fries and curries.

Crispy outside, tender inside: tempeh strips marinated in mushroom and sweet soy sauce, baked, then served on a fresh mint, coriander and toasted coconut dressing. A Norman Musa recipe.

This stunning dish delivers rich umami from tempeh and mushrooms, wrapped in golden, crispy puff pastry. The perfect Veganuary dinner party centrepiece that wows vegans and flexitarians alike! Author: Amalia Sudijono, Protempeh Co-Founder Marinated Tempeh Wellington For the Marinated Tempeh Ingredients 300g Protempeh organic tempeh block 1 onion, minced 4 garlic cloves, minced 1 tbsp salt 2 tbsp sugar 3 cups water Instructions Cut 300g Protempeh into large chunks. Simmer in p

Tempeh coated in seasoned flour and panko, fried until golden, then served with a smooth homemade katsu curry sauce and jasmine rice.

A vegetarian version of the Malaysian Eid classic: tempeh, tofu and vegetables simmered in a lemongrass and turmeric coconut broth, over glass noodles with boiled eggs, crispy shallots and chilli oil.

A quick wok dish from Norman Musa's Bowlful: crispy tempeh with Chinese cabbage, courgette and fine beans, with the chilli oil and sweet soy sauce added at the end so the vegetables keep their crunch.

Thin tempeh slices marinated in garlic, smoked paprika, gluten-free soy sauce and maple syrup, then fried until golden and glazed in the remaining marinade. Ready in about ten minutes.

Fresh tempeh simmered in a fragrant green curry with coconut milk and a medley of vegetables. A rich, satisfying plant-based main that serves four.

Crispy tempeh in a tangy lemon and garlic sauce, paired with nutrient-rich kale. A bright, quick plate that works for lunch or dinner.

Tempeh marinated, seared and glazed in a homemade teriyaki sauce. A quick sweet and savoury dish to serve with rice or noodles.

Minced tempeh in a rich tomato sauce with fresh herbs and an optional splash of red wine. A hearty vegan take on a comforting classic.

A traditional Javanese snack: thin slices of tempeh dipped in a spiced batter and fried soft rather than crisp, served with a chilli soy dipping sauce.

Crispy fried tempeh tossed in a sweet and spicy blend of palm sugar, tamarind, garlic, shallots and red chilli. Keeps for up to a month if stored properly.

A vibrant mix of raw, blanched and steamed vegetables with fried tempeh and tofu, boiled potato and egg, all served with a rich peanut sauce dressing.