Author: goodhealthrecipes

When it comes to special occasions, a delicious and impressive main course can make all the difference. And what better way to impress your guests than with a succulent and flavorful roasted goose? Whether you’re celebrating Christmas, Thanksgiving, or just a cozy winter evening, these 18 savory goose recipes are sure to delight.

From classic roasts to innovative tacos and pâtés, we’ve gathered a collection of mouth-watering dishes that showcase the versatility and rich flavor of this beloved bird. With recipes ranging from comforting stews to elegant sauces, there’s something for every taste and occasion. In this article, we’ll take you on a culinary journey through the world of goose cooking, sharing our favorite techniques, ingredients, and presentation ideas to make your special occasions truly unforgettable.

Roasted Christmas Goose with Apple Stuffing

Celebrate the holiday season with this classic roasted goose recipe, perfectly paired with a sweet and savory apple stuffing. A show-stopping centerpiece for your Christmas table!

Ingredients:

For the goose:
– 1 (3-4 lb) whole goose
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp dried thyme

For the apple stuffing:
– 1 large onion, diced
– 2 apples, peeled and chopped
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– 1 tbsp butter, melted
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the goose and pat dry with paper towels.
3. In a small bowl, mix together olive oil, salt, black pepper, and thyme. Rub all over the goose.
4. Stuff the apple mixture loosely into the goose’s cavity.
5. Place the goose in a roasting pan and roast for 2-1/2 hours, or until golden brown and cooked through.
6. Let rest for 10 minutes before carving.

Cooking Time: 2-1/2 hours

Herb-Crusted Goose with Red Wine Reduction

A classic dish that exudes sophistication and flavor, this herb-crusted goose is perfect for a special occasion or holiday meal. A sweet and savory red wine reduction adds an extra layer of depth to the dish.

Ingredients:

– 1 (3-4 pound) goose
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh thyme
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon garlic powder
– Salt and pepper, to taste
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1/4 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, thyme, rosemary, and garlic powder.
3. Rub the herb mixture all over the goose, making sure to get some under the skin as well.
4. Season with salt and pepper to taste.
5. Roast the goose in the preheated oven for 2-1/2 hours, or until it reaches an internal temperature of 165°F (74°C).
6. While the goose is roasting, reduce the red wine and chicken broth over medium heat until almost syrupy.
7. Serve the roasted goose with the warm red wine reduction spooned over the top.

Cooking Time: Approximately 2-1/2 hours

Cider-Braised Goose with Root Vegetables

This hearty dish is perfect for a chilly fall or winter evening. The sweetness of the cider and the richness of the goose come together to create a comforting, satisfying meal.

Ingredients:

– 1 (3-4 lb) whole goose
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 cup apple cider
– 1/2 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the goose inside and out with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the goose until browned on all sides, about 5 minutes per side. Remove the goose from the pot and set aside.
4. Add the chopped onion, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 10 minutes.
5. Add the apple cider, chicken broth, and thyme to the pot. Return the goose to the pot, breast side up.
6. Cover the pot and transfer it to the preheated oven. Braise for 2-1/2 hours, or until the goose is tender and falls apart easily.

Cooking Time: 2-1/2 hours

Goose Confit with Garlic and Thyme

Experience the rich flavors of France with this classic goose confit recipe, infused with aromatic garlic and thyme. Slow-cooked to tender perfection, this dish is perfect for a special occasion or cozy dinner.

Ingredients:

– 2 lbs goose legs and thighs
– 1/4 cup duck fat or vegetable oil
– 6 cloves garlic, minced
– 2 tbsp fresh thyme leaves
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven, combine goose pieces, duck fat or oil, garlic, and thyme.
3. Season with salt and pepper to taste.
4. Cover the pot and transfer it to the preheated oven.
5. Confit for 2-1/2 hours, or until the goose is tender and falls-apart easy.
6. Remove from heat and let rest for 10 minutes before serving.

Cooking Time: 2-1/2 hours

Slow-Cooked Goose Legs in Port Sauce

Slow-Cooked Goose Legs in Port Sauce

A classic dish that’s perfect for a special occasion or holiday meal, slow-cooked goose legs in port sauce are tender, flavorful, and sure to impress.

Ingredients:

• 4 goose legs (about 1 pound each)
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup port wine
• 1 cup chicken broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat your slow cooker to low.
2. In a large skillet, heat the olive oil over medium-high. Sear the goose legs until browned on all sides, about 5 minutes per side.
3. Transfer the goose legs to the slow cooker. Add the chopped onion and minced garlic.
4. Pour in the port wine, chicken broth, and tomato paste. Season with salt and pepper to taste.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Garnish with fresh thyme leaves, if desired. Serve hot and enjoy!

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Smoked Goose Breast with Cherry Glaze

Elevate your game with this sweet and savory dish featuring tender smoked goose breast smothered in a rich cherry glaze. Perfect for special occasions or a unique dinner party.

Ingredients:

– 4 lbs goose breast
– 1 cup cherry preserves
– 1/2 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– Wood chips for smoking (such as apple or hickory)

Instructions:

1. Preheat smoker to 225°F.
2. Season goose breast with salt, pepper, smoked paprika, and garlic powder.
3. Smoke goose breast for 4-5 hours, or until tender and slightly pink in the center.
4. In a small saucepan, combine cherry preserves, brown sugar, apple cider vinegar, and 1 tbsp water. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes.
5. Glaze smoked goose breast with cherry glaze during the last 30 minutes of smoking.
6. Remove from smoker and let rest for 10-15 minutes before slicing and serving.

Cooking Time: 4-5 hours (smoking) + 10-15 minutes (resting)

Goose Liver Pâté with Brandy and Truffle

Elevate your entertaining with this rich and decadent pâté, perfect for serving with crackers or toasted baguette slices. The combination of creamy goose liver, brandy-soaked truffles, and a hint of saltiness will leave your guests in awe.

Ingredients:

– 1 lb (450g) fresh goose liver
– 1/4 cup (60ml) brandy
– 2 tablespoons truffle oil
– 1 tablespoon butter
– 1 teaspoon kosher salt
– 1/4 cup (30g) chopped fresh parsley

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large skillet, cook goose liver over medium heat until browned, about 5 minutes.
3. Add brandy and stir to deglaze the pan, scraping up any browned bits.
4. Remove from heat and let cool slightly.
5. Stir in truffle oil, butter, and salt until well combined.
6. Spoon pâté into a serving dish or ramekins.
7. Chill in refrigerator for at least 2 hours before serving.

Cooking Time: 15 minutes

Serve: At room temperature with crackers, toasted baguette slices, or crostini.

Goose Stew with Wild Mushrooms and Barley

Goose Stew with Wild Mushrooms and Barley: A hearty and comforting dish that combines the rich flavors of goose meat with the earthy tones of wild mushrooms and nutty barley.

Ingredients:

– 1 whole goose (about 3 lbs), cut into 2-inch pieces
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup pearl barley
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
3. Add the goose pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
4. Add the chopped onion and minced garlic to the pot; cook until softened, about 3-4 minutes.
5. Add the wild mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
6. Add the barley, chicken broth, thyme, salt, and pepper. Stir to combine.
7. Return the goose pieces to the pot, cover with a lid, and transfer to the preheated oven.
8. Simmer for 2-3 hours or until the goose is tender and the sauce has thickened.

Cooking Time: 2-3 hours

Spiced Roast Goose with Honey-Citrus Glaze

This show-stopping roast goose recipe combines the warmth of spices with the brightness of citrus, resulting in a deliciously aromatic and flavorful main course perfect for special occasions.

Ingredients:

– 1 (4-5 lb) whole goose
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1 tsp ground nutmeg
– 1 tsp ground ginger
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup honey
– 1/4 cup freshly squeezed orange juice
– 2 tbsp Dijon mustard
– 2 tbsp chopped fresh thyme

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the goose and pat dry with paper towels.
3. In a small bowl, mix together olive oil, cinnamon, nutmeg, ginger, salt, and pepper. Rub mixture all over the goose.
4. Place the goose in a roasting pan and roast for 30 minutes.
5. Meanwhile, combine honey, orange juice, Dijon mustard, and thyme in a small saucepan. Bring to a simmer over medium heat.
6. Baste the goose with the glaze every 15 minutes during the last 45 minutes of cooking time (total roasting time: about 2 hours).
7. Let the goose rest for 10-15 minutes before carving and serving.

Cooking Time: About 2 hours

Pan-Seared Goose Breast with Berry Compote

Elevate your dinner party with this show-stopping dish that combines the tender juiciness of pan-seared goose breast with a sweet and tangy berry compote.

Ingredients:

For the goose breast:

– 4 oz (115g) goose breast, skin removed
– 2 tbsp olive oil
– Salt and pepper to taste

For the berry compote:

– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tbsp granulated sugar
– 2 tbsp balsamic vinegar
– 1 tsp honey

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Season the goose breast with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat. Sear the goose breast for 30 seconds on each side, then transfer it to the oven for 8-10 minutes or until cooked through.
4. Meanwhile, combine the mixed berries, sugar, balsamic vinegar, and honey in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes or until the compote thickens slightly.
5. Serve the pan-seared goose breast with the warm berry compote spooned over the top.

Cooking Time: 15-20 minutes

Goose Sausage with Sage and Juniper Berries

This classic combination of flavors elevates the humble goose sausage to new heights, perfect for a cozy dinner or rustic gathering. The pungent juniper berries balance the richness of the sausage, while the earthy sage adds depth and warmth.

Ingredients:

– 4 goose sausages
– 2 tbsp olive oil
– 1/4 cup fresh sage leaves, chopped
– 2 tsp juniper berries, crushed
– Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the sausages with olive oil and season with salt and pepper.
3. Grill the sausages for 5-7 minutes per side, or until nicely browned and cooked through.
4. Meanwhile, mix the chopped sage and crushed juniper berries in a small bowl.
5. Once the sausages are done, brush them with the sage-juniper mixture during the last minute of cooking.
6. Serve hot, garnished with additional fresh sage leaves if desired.

Cooking Time: 15-20 minutes

Goose Tacos with Mango Salsa

Elevate your taco game with this unique combination of succulent goose and sweet mango salsa. Perfect for adventurous eaters, this recipe will transport you to a Caribbean-inspired culinary experience.

Ingredients:

– 1 lb goose breast or thighs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 lime, juiced
– 1 tsp ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Mango Salsa (see below)
– Optional toppings: diced red onion, cilantro, crumbled queso fresco

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lime juice, and cumin.
3. Brush the mixture evenly onto both sides of the goose.
4. Grill the goose for 5-7 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with sliced goose, Mango Salsa, and desired toppings.

Mango Salsa:

– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt, to taste

Combine all ingredients in a bowl and stir to combine. Serve immediately.

Cooking Time: Approximately 15-20 minutes for the goose, plus additional time for salsa preparation.

Goose and Chestnut Soup with Cream

This hearty soup combines the rich flavors of roasted goose and chestnuts with a touch of creamy indulgence, perfect for a cozy winter evening. With its bold and comforting taste, it’s sure to become a new family favorite.

Ingredients:

– 1 lb roasted goose breast or thighs, diced
– 2 cups chicken broth
– 1 cup cooked chestnuts
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/2 cup heavy cream

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened.
2. Add diced goose, chicken broth, cooked chestnuts, garlic, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the soup has thickened slightly.
3. Stir in heavy cream and let it warm through.
4. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-40 minutes

Goose Ragu with Pappardelle Pasta

This hearty Italian-inspired dish combines tender goose ragu with wide, flat pappardelle pasta, perfect for a cozy night in. The slow-cooked goose and rich tomato sauce will transport you to the Tuscan countryside.

Ingredients:

– 1 lb (450g) goose confit, finely chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup (250ml) red wine
– 1 cup (250ml) beef broth
– 1 can (28 oz/794g) crushed tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 12 oz (340g) pappardelle pasta
– Grated Parmesan cheese, for serving

Instructions:

1. Cook pappardelle pasta according to package instructions; set aside.
2. In a large saucepan, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic, goose confit, red wine, beef broth, crushed tomatoes, and thyme. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until sauce has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve ragu over cooked pappardelle pasta, topped with grated Parmesan cheese.

Cooking Time: 25-30 minutes

Stuffed Goose Neck with Spinach and Ricotta

Elevate your dinner game with this deliciously simple recipe that combines the tender taste of goose neck with the creamy richness of spinach and ricotta. Perfect for a special occasion or cozy night in.

Ingredients:

– 4-6 goose necks (thighs and legs)
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, ricotta, garlic, salt, and pepper.
3. Stuff each goose neck with the spinach-ricotta mixture, dividing it evenly among the pieces.
4. Place the stuffed goose necks on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
5. Bake for 25-30 minutes or until cooked through.

Cooking Time: 25-30 minutes

Grilled Goose Skewers with Chimichurri

Grilled Goose Skewers with Chimichurri: A flavorful and elegant twist on traditional grilled meats.

Ingredients:

– 1 lb goose breast, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly chopped parsley
– 1 tablespoon freshly chopped oregano
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Chimichurri sauce (recipe below)

Chimichurri Sauce:

– 1 cup fresh parsley leaves and stems
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Thread goose cubes onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt, pepper, and minced garlic.
4. Grill for 8-10 minutes per side or until cooked through.
5. Meanwhile, prepare Chimichurri sauce by combining parsley, garlic, red wine vinegar, and olive oil in a bowl.
6. Serve grilled goose skewers with Chimichurri sauce spooned over the top.

Cooking Time: 16-20 minutes

Goose Fat Roasted Potatoes with Rosemary

Experience the rich flavors of the countryside with these tender and aromatic roasted potatoes, perfectly seasoned with rosemary and goose fat. This classic combination is sure to become a new favorite.

Ingredients:

– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons goose fat or duck fat
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the potato wedges with goose fat, chopped rosemary, salt, and pepper until they’re evenly coated.
3. Line a baking sheet with parchment paper or aluminum foil and arrange the potatoes in a single layer.
4. Roast for 45-50 minutes, or until the potatoes are golden brown and tender, flipping them halfway through.
5. Remove from the oven and serve hot.

Cooking Time: 45-50 minutes

Goose Meatballs in Rich Gravy

A classic European dish, goose meatballs are a hearty and flavorful addition to any meal. This recipe combines the rich flavor of goose with the comfort of a homemade gravy.

Ingredients:

– 1 pound ground goose
– 1/2 cup breadcrumbs
– 1 egg
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups beef broth
– 1 tablespoon tomato paste
– 2 tablespoons butter

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground goose, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and bake for 15-20 minutes or until cooked through.
5. While the meatballs are cooking, combine beef broth, tomato paste, and butter in a large saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Remove the meatballs from the oven and add them to the gravy. Simmer for an additional 5-7 minutes or until the meatballs are coated in the rich gravy.

Cooking Time: 25-30 minutes

Summary

Elevate your holiday gatherings with these mouthwatering goose recipes. Whether you’re looking for a show-stopping centerpiece or a comforting, slow-cooked meal, there’s something on this list for every occasion. From classic roasted goose with apple stuffing to savory pâté and sweet-tart glazes, these 18 recipes showcase the versatility of this underappreciated protein. Impress your guests with confit-style goose legs in port sauce or go big with a stuffed neck filled with spinach and ricotta. Whatever you choose, get ready for rave reviews!

When it comes to plant-based protein sources, few options are as versatile and delicious as tempeh. This fermented soybean product can be used in a wide range of dishes, from stir-fries and salads to sandwiches and main courses. And when you bake it, the possibilities become even more endless! In this article, we’ll explore 20 mouth-watering savory baked tempeh recipes that are perfect for any occasion – whether you’re looking for a quick weeknight meal or a show-stopping centerpiece for your next dinner party.

From classic flavors like maple-glazed and teriyaki to bold twists like spicy sriracha and buffalo sauce, these recipes showcase the incredible range of flavors and textures that baked tempeh can offer. And with its high protein content and versatility in both sweet and savory dishes, it’s no wonder why tempeh has become a staple ingredient for many plant-based cooks.

So go ahead, get baking, and discover the amazing world of savory baked tempeh!

Maple-Glazed Baked Tempeh Strips

Elevate your snack game with these crispy and flavorful tempeh strips, smothered in a sticky maple glaze. Perfect for a quick lunch or as a tasty addition to any meal.

Ingredients:

– 1 block of tempeh, cut into thin strips
– 2 tbsp maple syrup
– 1 tsp soy sauce
– 1 tsp rice vinegar
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, whisk together maple syrup, soy sauce, rice vinegar, garlic powder, salt, and pepper.
3. Add the tempeh strips to the glaze and toss to coat evenly.
4. Place the glazed tempeh strips on the prepared baking sheet in a single layer.
5. Drizzle with olive oil and bake for 20-25 minutes, or until crispy and golden brown.

Cooking Time: 20-25 minutes

Spicy Sriracha Baked Tempeh Bites

Elevate your snack game with these spicy and savory tempeh bites, infused with the bold flavor of sriracha. Perfect for a quick pick-me-up or as a crunchy appetizer.

Ingredients:

– 1 package of tempeh, crumbled
– 2 tbsp olive oil
– 1/4 cup sriracha sauce
– 1 tsp garlic powder
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together olive oil, sriracha sauce, garlic powder, and smoked paprika.
3. Add the crumbled tempeh to the bowl and toss until well coated with the marinade.
4. Season with salt and pepper to taste.
5. If desired, roll the tempeh mixture into bite-sized balls and coat with breadcrumbs.
6. Place the tempeh bites on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until crispy and golden brown.

Cooking Time: 15-20 minutes

Garlic Rosemary Baked Tempeh Steaks

Elevate your plant-based game with this easy and aromatic recipe for Garlic Rosemary Baked Tempeh Steaks. This flavorful dish is perfect for a quick dinner or as a satisfying snack.

Ingredients:

– 1 package of tempeh, cut into steaks
– 3 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic and chopped rosemary.
3. Place the tempeh steaks on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the tempeh, then sprinkle the garlic-rosemary mixture evenly over each steak.
5. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the tempeh is crispy on the outside and tender on the inside.

Cooking Time: 20-25 minutes

Teriyaki Baked Tempeh with Sesame Seeds

This recipe transforms tempeh into a flavorful, sticky treat by marinating it in a sweet teriyaki sauce and topping it with crunchy sesame seeds. Perfect for a quick dinner or snack!

Ingredients:

– 1 block of tempeh
– 1/4 cup soy sauce
– 2 tablespoons maple syrup
– 2 tablespoons rice vinegar
– 2 teaspoons grated ginger
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1/4 cup sesame seeds

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a shallow dish, whisk together soy sauce, maple syrup, rice vinegar, ginger, and garlic.
3. Place the tempeh in the marinade and let it sit for at least 30 minutes, or up to several hours.
4. Remove tempeh from the marinade, letting any excess liquid drip off.
5. Place the tempeh on a baking sheet lined with parchment paper.
6. Drizzle sesame oil over the tempeh and sprinkle with sesame seeds.
7. Bake for 25-30 minutes or until crispy and caramelized.

Cooking Time: 25-30 minutes

Smoky BBQ Baked Tempeh Skewers

Transform tempeh into a flavorful and tender snack with these smoky BBQ baked skewers, perfect for a quick and easy appetizer or meal.

Ingredients:

– 1 package of tempeh, crumbled
– 1/4 cup of BBQ sauce
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of smoked paprika
– 1 teaspoon of garlic powder
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 10 bamboo skewers, soaked in water for 30 minutes

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper.
3. Add crumbled tempeh to the bowl and toss until coated with the BBQ mixture.
4. Thread about 1/4 cup of the tempeh mixture onto each skewer.
5. Place skewers on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until lightly browned.
6. Serve warm and enjoy!

Cooking Time: 20-25 minutes

Honey Mustard Baked Tempeh Cubes

Add a tangy twist to your snack game with these Honey Mustard Baked Tempeh Cubes! A perfect blend of sweet and savory, this recipe is quick, easy, and packed with flavor.

Ingredients:

– 1 package tempeh, cut into 1-inch cubes
– 2 tablespoons honey
– 2 tablespoons Dijon mustard
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together honey, Dijon mustard, and garlic powder.
3. Place the tempeh cubes in a shallow baking dish and drizzle with olive oil.
4. Pour the honey-mustard mixture evenly over the tempeh cubes.
5. Sprinkle salt and pepper to taste.
6. Bake for 20-25 minutes or until the tempeh is golden brown and caramelized.

Cooking Time: 20-25 minutes

Crispy Breaded Baked Tempeh Cutlets

Elevate your plant-based meals with this easy and satisfying recipe for Crispy Breaded Baked Tempeh Cutlets. With a crunchy exterior and tender interior, these cutlets are perfect for snacking or adding to salads, wraps, or sandwiches.

Ingredients:

– 1 package of tempeh (8 oz), cut into 4-6 cutlets
– 1 cup whole wheat breadcrumbs
– 2 tbsp vegan panko breadcrumbs
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together whole wheat breadcrumbs, vegan panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
3. Dip each tempeh cutlet in the breadcrumb mixture, pressing gently to adhere.
4. Place the breaded cutlets on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 20-22 minutes or until golden brown and crispy.

Cooking Time: 20-22 minutes

Lemon Herb Baked Tempeh with Asparagus

Brighten up your weeknight dinner with this flavorful and nutritious recipe that combines the tanginess of lemon, the earthiness of herbs, and the crispness of asparagus. This dish is perfect for a quick and easy meal that’s packed with protein and vitamins.

Ingredients:

– 1 block of tempeh
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 1 pound asparagus spears

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together lemon juice, garlic, rosemary, thyme, salt, and pepper.
3. Place the tempeh in a shallow baking dish and brush with the lemon mixture.
4. Arrange asparagus spears on top of the tempeh.
5. Drizzle olive oil over the asparagus and sprinkle with salt and pepper to taste.
6. Bake for 25-30 minutes, or until the tempeh is golden brown and the asparagus is tender.

Cooking Time: 25-30 minutes

Buffalo Sauce Baked Tempeh Wings

Get ready to level up your vegan wings game with this innovative recipe! Buffalo Sauce Baked Tempeh Wings are a game-changer, offering the same spicy kick as traditional chicken wings without the meat.

Ingredients:

– 1 package of tempeh, cut into wing-shaped strips
– 1/2 cup buffalo sauce (make sure it’s vegan)
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, whisk together buffalo sauce, olive oil, garlic powder, salt, and pepper.
3. Add the tempeh strips to the bowl and toss until they’re fully coated with the buffalo sauce mixture.
4. Line a baking sheet with parchment paper and arrange the tempeh wings in a single layer.
5. Bake for 25-30 minutes or until the tempeh is crispy on the outside and slightly tender inside.
6. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 25-30 minutes

Coconut Curry Baked Tempeh Chunks

Elevate your snack game with this easy and aromatic recipe, perfect for a quick lunch or dinner. The combination of creamy coconut and warm curry spices adds depth to the nutty tempeh.

Ingredients:

– 1 block of tempeh, cut into 1-inch chunks
– 2 tablespoons coconut oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup coconut milk
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together coconut oil, onion, garlic, curry powder, cumin, salt, and pepper.
3. Add tempeh chunks and toss until coated evenly.
4. Line a baking sheet with parchment paper and arrange tempeh in a single layer.
5. Bake for 20-25 minutes or until golden brown.
6. Remove from oven and stir in coconut milk.
7. Serve warm, garnished with cilantro leaves if desired.

Cooking Time: 20-25 minutes

Cajun-Spiced Baked Tempeh Fries

Elevate your snack game with these crispy and flavorful tempeh fries, infused with the bold spices of Cajun cuisine. Perfect for a quick appetizer or game-day munchie.

Ingredients:

– 1 block tempeh
– 2 tbsp olive oil
– 1 tsp paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 1/4 tsp dried oregano
– Salt and pepper, to taste
– 1/4 cup Cajun seasoning blend (store-bought or homemade)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut tempeh into fry strips (about 1/2 inch thick).
3. In a bowl, whisk together olive oil, paprika, garlic powder, cayenne pepper, and oregano.
4. Add Cajun seasoning blend and whisk until well combined.
5. Toss tempeh fries in the spice mixture until coated evenly.
6. Line a baking sheet with parchment paper and arrange tempeh fries in a single layer.
7. Bake for 20-25 minutes or until crispy, flipping halfway through.

Cooking Time: 20-25 minutes

Miso-Glazed Baked Tempeh with Scallions

This recipe combines the nutty flavor of tempeh with the savory umami of miso, resulting in a deliciously glazed and caramelized plant-based main course.

Ingredients:

– 1 block of tempeh
– 2 tbsp white miso paste
– 2 tbsp maple syrup
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– 1/4 cup scallions, thinly sliced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil.
3. Place the tempeh on a baking sheet lined with parchment paper.
4. Brush the miso glaze evenly over both sides of the tempeh.
5. Sprinkle scallions on top of the tempeh.
6. Bake for 25-30 minutes or until caramelized and crispy.

Cooking Time: 25-30 minutes

Peanut Butter Baked Tempeh Satay

Experience the rich flavors of Southeast Asia with this innovative twist on traditional satay, featuring creamy peanut butter and crispy tempeh. This easy-to-make recipe is perfect for a quick weeknight dinner or as a flavorful snack.

Ingredients:

– 1 package of tempeh
– 2 tablespoons of peanut butter
– 1 tablespoon of soy sauce
– 1 tablespoon of maple syrup
– 1 teaspoon of grated ginger
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/4 cup of coconut oil, melted

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut tempeh into skewer-sized pieces and place on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, ginger, salt, and pepper.
4. Brush the peanut butter mixture evenly onto the tempeh pieces.
5. Drizzle melted coconut oil over the tempeh.
6. Bake for 20-25 minutes or until crispy and golden brown.

Cooking Time: 20-25 minutes

Balsamic Glazed Baked Tempeh Salad

This recipe is a delicious and healthy twist on traditional salads, featuring the nutty flavor of tempeh paired with sweet and tangy balsamic glaze.

Ingredients:

– 1 block of tempeh
– 1/4 cup balsamic vinegar
– 2 tablespoons maple syrup
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Mixed greens for serving (arugula, spinach, etc.)
– Optional: cherry tomatoes, sliced red onion, crumbled feta cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, Dijon mustard, garlic powder, salt, and pepper.
3. Place tempeh on a baking sheet lined with parchment paper and brush the glaze all over it.
4. Bake for 20-25 minutes or until the tempeh is caramelized and crispy.
5. Let cool slightly before slicing into strips.
6. Assemble the salad by placing mixed greens on a plate, topping with glazed tempeh, and adding optional toppings if desired.

Cooking Time: 25-30 minutes

Pesto-Marinated Baked Tempeh Slabs

Elevate your plant-based game with these flavorful slabs of tempeh, marinated in a rich and creamy pesto sauce and baked to perfection.

Ingredients:

– 1 block of tempeh, cut into 8 equal slabs
– 1/2 cup pesto sauce (homemade or store-bought)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon lemon juice
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together pesto sauce, olive oil, garlic, and lemon juice.
3. Add the tempeh slabs to the marinade, turning to coat evenly. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Line a baking sheet with parchment paper and arrange the marinated tempeh slabs in a single layer.
5. Bake for 20-25 minutes, flipping halfway through. Tempeh should be golden brown and crispy on the outside, tender on the inside.
6. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Chinese Five-Spice Baked Tempeh

Elevate your snack game with this flavorful and nutritious recipe that combines the savory taste of tempeh with the warm, aromatic spices of China. Perfect for a quick lunch or as a crunchy addition to salads.

Ingredients:

– 1 block of tempeh
– 2 tbsp of soy sauce
– 1 tsp of Chinese Five-Spice powder
– 1 tsp of olive oil
– 1/4 cup of chopped scallions, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tempeh into desired size and place on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together soy sauce and Chinese Five-Spice powder.
4. Brush the tempeh evenly with the soy sauce mixture and drizzle with olive oil.
5. Bake for 20-25 minutes or until crispy and golden brown.
6. Remove from oven and garnish with chopped scallions.

Cooking Time: 20-25 minutes

Tandoori-Style Baked Tempeh Kebabs

Tandoori-Style Baked Tempeh Kebabs: A flavorful and healthy twist on traditional kebabs!

Ingredients:

– 1 block of tempeh, crumbled
– 2 tablespoons tandoori masala powder
– 1 tablespoon lemon juice
– 1 teaspoon garam masala powder
– 1/2 teaspoon cumin powder
– 1/4 teaspoon cayenne pepper (optional)
– 2 cloves garlic, minced
– 1/4 cup plain Greek yogurt
– 1 tablespoon olive oil
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together tandoori masala powder, lemon juice, garam masala powder, cumin powder, and cayenne pepper (if using). Add garlic and mix well.
3. Add crumbled tempeh to the marinade and toss until evenly coated. Cover and refrigerate for at least 2 hours or overnight.
4. Remove tempeh from the refrigerator 30 minutes before baking. Thread marinated tempeh onto the wooden skewers, leaving a small space between each piece.
5. Drizzle with Greek yogurt and olive oil, then season with salt and pepper to taste.
6. Bake for 15-20 minutes or until tempeh is golden brown and crispy.

Cooking Time: 15-20 minutes

Herbed Baked Tempeh with Cherry Tomatoes

This recipe combines the nutty flavor of tempeh with the sweetness of cherry tomatoes and the freshness of herbs, making for a delicious and healthy vegan dish.

Ingredients:

– 1 package of tempeh
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 1 pint cherry tomatoes, halved

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tempeh into cubes and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the tempeh and sprinkle with garlic, rosemary, thyme, salt, and pepper.
4. Toss to coat evenly.
5. Arrange the cherry tomatoes around the tempeh cubes.
6. Bake for 25-30 minutes or until the tempeh is golden brown and the tomatoes are tender.

Cooking Time: 25-30 minutes

Chili-Lime Baked Tempeh Tacos

This recipe is a flavorful twist on traditional tacos, featuring the nutty goodness of tempeh marinated in a zesty chili-lime mixture. Perfect for a quick weeknight dinner or a casual gathering with friends.

Ingredients:

– 1 block of tempeh
– 1/4 cup lime juice
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup olive oil
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sliced radishes, cilantro, sour cream

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together lime juice, chili powder, cumin, smoked paprika, and olive oil.
3. Add the tempeh to the marinade and let it sit for at least 30 minutes.
4. Remove the tempeh from the marinade, letting any excess liquid drip off.
5. Place the tempeh on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until crispy and golden brown.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by slicing the baked tempeh into strips and serving with your favorite toppings.

Cooking Time: 45-50 minutes

Golden Turmeric Baked Tempeh Nuggets

Add a crispy twist to your snack game with these flavorful tempeh nuggets infused with the warmth of turmeric and the comfort of golden breadcrumbs. Perfect for a quick lunch or a satisfying snack.

Ingredients:

– 1 package of tempeh, crumbled
– 2 tablespoons of olive oil
– 1 teaspoon of ground turmeric
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 cup of panko breadcrumbs
– 1 tablespoon of maple syrup

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together crumbled tempeh, olive oil, turmeric, salt, and pepper.
3. Dip each piece of tempeh into the mixture, coating evenly.
4. Roll coated tempeh in panko breadcrumbs until well-coated.
5. Place nuggets on a baking sheet lined with parchment paper.
6. Drizzle maple syrup over the nuggets.
7. Bake for 20-22 minutes or until golden brown.

Cooking Time: 20-22 minutes

Summary

Discover the versatility of tempeh with these 20 savory baked recipes, perfect for every occasion. From sweet and sticky to spicy and smoky, there’s something for everyone. Try maple-glazed tempeh strips or sriracha-spiced bites as a snack or appetizer. For a main course, opt for garlic rosemary steaks or teriyaki with sesame seeds. Or, get creative with skewers, cubes, cutlets, and more! Each recipe is easy to make and packed with flavor. Whether you’re cooking for one or a crowd, these tempeh recipes will become new favorites.