Thanksgiving baked tempeh is a delicious option for a vegetarian main dish at your holiday dinner! Easily made vegan, this recipe is a savory and satisfying protein.
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If you’ve experience some sad Thanksgiving dinners since quitting meat (I’m looking at you, plate full of side dishes), this recipe is for you!
We’re taking tempeh, a vegan protein, marinating it for extra flavor, and wrapping it in butternut squash so it feels like fall. It’s a super fun and filling way to create a main dish that will hold up next to your mashed potatoes and stuffing!
I’ve enjoyed seven meatless thanksgivings now, and try to come up with something new and exciting to try every year. I hadn’t tackled a main yet, but now that I’ve tested this recipe a handful of times it feels like an old favorite!
What is tempeh?
Tempeh is a fermented soy bean product, usually sold in blocks in the refrigerated natural foods section of the grocery store. It has a nutty flavor that can take on the other flavors used in cooking it.
I love using tempeh as a vegetarian and vegan meat replacement because it has a hearty, sometimes meaty texture, and is very filling. If you haven’t tried it, now is the time!
If you’re new to cooking with tempeh, it can sometimes come with dark patches in the packaging. This doesn’t mean it has gone bad, it is simply part of the fermenting process and is totally ok to eat.
Ingredients
- Tempeh
- Olive oil
- Apple cider vinegar
- Maple syrup
- Tamari
- Fresh herbs
- Garlic
- Butternut squash
- Butter
- Salt & pepper
How to make Thanksgiving baked tempeh
- Cut the tempeh into individual servings and arrange it in a single layer in a food storage bag (affiliate link) or shallow baking dish
- Combine marinade ingredients in a small bowl and pour over the tempeh, turning it to coat on all sides
- Allow the tempeh to marinate 2 hours or up to overnight, turning occasionally to marinate all sides
- Peel and slice butternut squash into thin ribbons
- Brush a large baking sheet with butter, arrange the squash ribbons in a single layer, brush the top with butter, and season with salt and pepper
- Bake the squash at 400ºF for 5 minutes
- Allow the squash to cool enough to handle, then wrap around the marinated tempeh and place on a baking sheet lined with parchment paper
- Bake at 400ºF for 15-20 minutes or until the squash has become a little crispy and the bottom of the tempeh is brown
Top tips
How to marinate tempeh
I like to use either a zip top plastic food storage bag or a shallow baking dish to marinate my tempeh. Make sure the tempeh is resting in a single layer, covered in the refrigerator, until ready to proceed. I recommend marinating at least 2 hours or up to overnight.
How to slice butternut squash into ribbons
Butternut squash is notoriously difficult to cut. To create my ribbons, I first removed the top of the squash, then cut off the neck right above the bulb.
Remove the skin using either a vegetable peeler or knife. I then used the flat side of this Deiss peeler along the side from top to bottom to create paper thin ribbons.
You may also be able to use a mandolin or spiralizer to create thin strips of squash. I tested it using a knife and wasn’t able to get slices thin enough to cook properly.
Do I need to use fresh herbs for baked tempeh?
The fresh herbs really make this dish aromatic and flavorful. If you don’t have access to fresh herbs, you can use dried. Substitute 2 ½ tablespoons of dried herbs for the fresh in this recipe. I recommend using a combination of oregano, rosemary, sage, parsley, and thyme.
Fresh herbs can burn in the oven, so feel free to brush them off the tempeh before baking. Alternatively, you could just keep them on the top of the tempeh under the butternut squash.
What to do with leftover butternut squash
You will not need the entire squash for this recipe. Use the rest to make roasted vegetables, butternut squash puree, or black bean and butternut squash quesadillas.
How to double this baked tempeh recipe
If you’re cooking for a crowd (yay!), simply double or triple the recipe. There is a button down in the recipe card that makes this easy for you. You should be able to use one butternut squash if doubling everything else in the recipe.
Tips for customizing Thanksgiving baked tempeh
- Pipe dollops of mashed potatoes on top, sprinkle with vegetarian or vegan cheese, and broil until melty and lightly browned
- Follow the recipe exactly, except use the whole block of tempeh instead of cutting it; cut into slices to serve
- Use vegan butter to make this a vegan Thanksgiving main dish
- Swap the tempeh for several large portobello mushroom caps
- Enjoy leftovers in a sandwich with fontina cheese, grilled in a panini press
More vegetarian Thanksgiving recipes
- Simple Vegetarian Stuffing
- Cornbread Stuffing
- Lentil Meatloaf Muffins
- Balsamic Roasted Brussels Sprouts with Garlic
- Cheesy Crockpot Mashed Potatoes
- Mashed Potato Bake with Red Wine Balsamic Reduction
- Spaghetti Squash Casserole
- Pecan Pie Bars
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Thanksgiving Baked Tempeh
Ingredients
- 6 ounces tempeh, cut into individual squares
- ½ cup fresh herbs, such as oregano, rosemary, sage, parsley, and thyme, chopped
- 2 tablespoons tamari, or soy sauce
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ½ tablespoon pure maple syrup
- ½ butternut squash, peeled and sliced into thin ribbons (see note and video)
- 2 tablespoons butter
- Coarse kosher salt and freshly ground black pepper
Instructions
- Arrange the tempeh in a single layer in either a zip top food storage bag or shallow baking dish.
- In a small bowl, add herbs, tamari, olive oil, apple cider vinegar, and maple syrup. Stir to combine.
- Pour over the tempeh, turning it to coat on all sides Allow the tempeh to marinade 2 hours or up to overnight, turning occasionally to marinate all sides
- Preheat the oven to 400ºF.
- Brush a large rimmed baking sheet with butter. Arrange the squash ribbons in a single layer, then brush the top with butter and season with salt and pepper.
- Bake the squash for 5 minutes.
- Line a small baking sheet with parchment paper.
- Allow the squash to cool enough to handle, then wrap around the top of the marinated tempeh (you should need 4-6 slices, spending on how thick you want your squash) and place on the prepared baking sheet.
- Bake at 400ºF for 15-20 minutes or until the squash has become a little crispy and the bottom of the tempeh is brown.
Notes
How to slice butternut squash into ribbons
Remove the top of the squash, then cut off the neck right above the bulb. Remove the skin using either a vegetable peeler or knife. I used the flat side of a large vegetable peeler to slice along the side from top to bottom to create paper thin ribbons. You may also be able to use a mandolin or spiralizer to create thin strips of squash. I tested it using a knife and wasn’t able to get slices thin enough to cook properly.Tips for customizing
- Pipe dollops of mashed potatoes on top, sprinkle with vegetarian or vegan cheese, and broil until melty and lightly browned
- Follow the recipe exactly, except use the whole block of tempeh instead of cutting it; cut into slices to serve
- Use vegan butter to make this a vegan Thanksgiving main dish
- Swap the tempeh for several large portobello mushroom caps
- Enjoy leftovers in a sandwich with fontina cheese, grilled in a panini press
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