Black pepper tempeh from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 141) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute clarified butter or olive oil for coconut oil, tamari or soy sauce for shoyu, and brown sugar for cane sugar.

  • Lmaru on May 03, 2026

    This was my first time cooking with tempeh and I really liked it! However, the recipe itself was a bit under-flavored and needed some doctoring. First, I subbed maple syrup for white sugar and only used 2 tablespoons. I don't need a lot of sweet in my dinners. Next, I added extra soy sauce, paprika, cumin and some chili oil. Now it's delicious!

  • jenny_goyjur on April 10, 2026

    Sear tempeh first. Add sweet chili sauce at the end

  • lholtzman on January 02, 2026

    This is delicious. It was a bit sweet, so I might reduce the sugar a bit. I reduced the amount of black pepper used because my kids would find it too spicy and I wanted them to eat at least a side dish serving along with their Mac and cheese.

  • Rutabaga on September 27, 2018

    I liked this, but the rest of the family was pretty apathetic towards it (although the picky two-year-old ate two pieces of tempeh, which is really something). I may make it again as it is simple and a good vegetarian meal option, but if I do, I'll be sure to get the pan quite hot before adding the tempeh to give it a good sear. Mine was thoroughly cooked, but a bit limp.

  • cespitler on November 01, 2012

    I thought this was good, too. However, I'd probably make a few changes next time. Since I love tempeh, I'd probably increase it by 50% or so and I'd cut the sugar a bit. I liked the sweetness it brought, but with the caramelized garlic it was a little too sweet for me. I wanted a touch of brightness to come with this. I like the idea of maybe serving it over spinach as a warm salad next time. I'd maybe add some cherry tomatoes and little crunch with grated carrots at the end.

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