Italian Flavored Tempeh Nuggets
Experience the bold, herby flavors of Italy in every bite with these Italian Flavored Tempeh Nuggets! Marinated in a delicious blend of soy sauce, apple cider vinegar, garlic powder, and aromatic Italian herbs like basil and oregano, these plant-based nuggets are irresistibly savory. Each bite is coated in a crunchy mixture of breadcrumbs and nutritional yeast, creating a golden, crispy exterior that's perfect whether baked or pan-fried. These protein-packed nuggets are easy to prepare, taking just 35 minutes from start to finish, and are ideal for both snack time and dinner. Pair them with marinara sauce, vegan ranch, or your favorite dip for a mouthwatering, dairy-free, and meat-free treat. Perfect for vegans, vegetarians, or anyone looking for a creative way to enjoy tempeh, this recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 8 oz Tempeh
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 1 tbsp Apple cider vinegar
- 1 tsp Garlic powder
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 0.5 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup All-purpose flour
- 0.33 cup Unsweetened plant-based milk
- 0.75 cup Breadcrumbs
- 2 tbsp Nutritional yeast
- 2 tbsp Extra olive oil (for frying or baking)
Instructions
Slice the tempeh into bite-sized nugget shapes, approximately 1-inch squares or rectangles.
Steam the tempeh for 10 minutes to soften it and remove any bitterness. Allow it to cool slightly before handling.
In a medium bowl, mix together olive oil, soy sauce, apple cider vinegar, garlic powder, dried basil, dried oregano, smoked paprika, salt, and black pepper. This will create the marinade.
Add the steamed tempeh to the marinade, ensuring all pieces are well coated. Let the tempeh marinate for at least 15 minutes or up to 1 hour for maximum flavor.
Prepare a breading station with three bowls: one with all-purpose flour, one with plant-based milk, and the third with a mixture of breadcrumbs and nutritional yeast.
Take a piece of marinated tempeh, coat it in flour, then dip it in the plant-based milk, and finally coat it in the breadcrumb mixture. Repeat with all the tempeh pieces.
To fry: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the nuggets in batches for about 3 minutes on each side until golden and crispy. Drain on paper towels to remove excess oil.
To bake: Preheat the oven to 400°F (200°C). Arrange the breaded tempeh nuggets on a parchment-lined baking sheet. Spray or brush lightly with olive oil. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
Serve warm with marinara sauce, vegan ranch, or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 7.7 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 485 mg | 37% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
