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Orange-Ginger Glazed Tempeh: An Easy Vegan Recipe

Being a vegetarian, exploring the produce isle is one of the small joys in life. The other day I was at my local Whole Foods and was pleasantly surprised to see row after row of beautiful citrus fruits just waiting for someone to buy them.

I’ve been eating so many root vegetables lately from my winter farm share that I haven’t paid much attention to what is in season in other parts of the country. I’ve been blinded by carrots and sweet potatoes that seem to be taking over my kitchen!

While standing in front of the bright juicy fruits, I immediately thought of one of my favorite Lightlife recipes: Orange-ginger glazed tempeh.

I used a combination of Satsumas, Tangerines, Navel, and Blood Oranges for the freshly squeezed orange juice in the recipe and it turned out delightful.



  • 1 pkg (4oz) Organic Three Grain Tempeh, cut into 3/4-inch cubes
  • 2 cups freshly squeezed orange juice
  • 1/4 cup maple syrup
  • 4 teaspoons reduced sodium soy sauce
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 4 cups cooked mixed wild and brown rice
  • 2 tablespoons fresh cilantro, chopped


In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander and ginger. Simmer carrots in lightly salted water about 10 minutes or until tender; drain. In another pot; boil tempeh in unsalted water 10 minutes; drain and pat dry. In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides. Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro.

A refreshing dish to change it up from my winter of root veggies!

What have you been cooking up lately in your kitchen? Any warm weather favorites you are looking forward to?


Lightlife Team Member

About Blogitarian

Lightlife's resident blogger and veggie enthusiast, Rachael, gives you an insight into the vegetarian world as well as a peek at what’s new in Turners Falls.


3 thoughts on “Orange-Ginger Glazed Tempeh: An Easy Vegan Recipe

  1. this looks fantastic! can’t wait to try

    Posted by Kristina Nilsen (@KristinaKitchen) | January 18, 2012, 6:03 pm
  2. Hi, I have wanted to write about something like this on my own blog and you gave me an idea. It always stimulates me to search for some new blogs and such valuable content as “Orange-Ginger Glazed Tempeh: An Easy Vegan Recipe Blog-itarian”. I am looking forward to your next post. Appreciate your work 😉 PS. Can you recommend any other blogs or websites with the same topics? Cheers, Biżuteria Srebrna

    Posted by Biżuteria Srebrna | February 11, 2012, 9:30 am

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