8 Reviews of Italian Flavored Tempeh Nuggets

From: Chef #941755

On Jan 28, 2009

I used braggs instead of soy sauce, omitted rosemary (just cause i didn't have any), added an additional clove of garlic, and used just 1/4 tsp of crushed red pepper flakes - and they were spicy!! The herbs and flavoring was really yum and i definitely didn't, at all, mind the heat. i don't know if my particular brand of crushed red pepper is extra hot or what, but I will make my daughter's portion separate next time, without the red pepper flakes. She is not a big fan of hot. Even i favored mixing the nuggets into my quinoa to disperse the (very strong) flavor a bit. It was scrumptious with vegetable quinoa. (finely diced 2 carrots, 1 cup mushroom, & 1 red bell pepper- sauteed in smart Balance light and plenty of Mrs. dash, then cooked with 2 cups veggie broth and 1 cup quinoa.) These recipes yielded 4 servings of about 1 cup veg quinoa & 1/2 cup of nuggets each. The amount of oil and balsamic were perfect for me and my daughter. I couldn't stop "taste-testing" the nuggets, as they were cooking. (~_^) For tempeh novices, always remember to boil or steam it for about 15 minutes before marinating or cooking it. It opens the tempeh up to allow it to really absorb the flavors, and it kills any slightly bitter flavor some types of tempeh can have.

From: Chef #932914

On Aug 25, 2008

Very nice flavor and taste. I served with a brown and wild rice pilaf. I omitted the oil with no problem. I also added more soy because I was using Braggs and didn't have to worry about sodium. I used Fresh herbs so I increased the amount to equal the amount of dried herbs. I need to add that our only complaint was that I didn't make double. I also used Wild Rice Tempeh. It was more than a five.

From: Chef #918592

On Aug 10, 2008

i may have cut the pieces too small or maybe my tempeh was just a little old - because it fell apart completely... BUT i thought the flavor was delicious and the tempeh tasted great crumbled up in the vegetable couscous i made as an accompaniment. i let it marinade for a little over an hour. i will definitely try this again, though maybe with a little less oil and a little less balsamic.

From: CindyKay

On Jul 8, 2009

I work at a health food store and found your recipe and made it. My boss and everyone else loved it. The flavors are great. I omitted the red pepper flakes and it is still great.

From: VegSocialWorker

On Jan 29, 2009

Delish! Super easy to make. I left out the oil and it turned out just fine. I served it over brown rice and steamed greens with a side of roasted red onions. Thanks for posting, I'd make this again.

From: Chef #1297132

On Jun 15, 2009

This revipe is pretty good. I omitted the soy sauce, which is probably why it was not better. I found that the marinade did not soak into the tempeh (so if you are reading this, marinate it OVERNIGHT, not for an hour). It seemed to be better raw than cooked. Idk if it's bad to eat raw tempeh. Also, this did not taste Italian to me, but it was still good.

From: Runcible Spoon

On Aug 18, 2009

Couldn't get over the flavour of the olive oil in this one. I added extra vinegar during the cooking process, and it still tasted like it.

From: emilyering

On Mar 17, 2009