Power Mex Tempeh


The possibilities have been endless with my newfound love of The Spice Beast spice blends! These spice blends have stepped up my recipe game and I bring you the 5th in the series which features Power Mex Spice Blend; a flavor packed combo of Garlic, onion, organic pea protein, black pepper, paprika, natural sea salt, red pepper, thyme, oregano, basil. This easy tempeh recipe is great for breakfast with toast, lunch tacos or dinner over rice!


2 packages tempeh crumbled and steamed
3 large tomatoes diced


1 cubanelle pepper diced

5 cloves garlic minced

4 cups fresh spinach whole

4 tablespoons olive oil

1 1/2 tsp Power Mex Spice Blend

2 Tbl liquid aminos or soy sauce

Sauté peppers in 2 tablespoons of olive oil add tomatoes, spinach and 1 tsp Power Mex spice blend. Stir to combine and let simmer until the spinach begins to wilt. Add half of the steamed Tempeh. Stir to combine and continue to simmer 10-15min.

In a separate sauté pan add 2 tablespoons olive oil and the remainder of the steamed Tempeh. Sprinkle Tempe with half teaspoon Power Mex, liquid amino’s and sauté until begins to brown. Add sautéed Tempeh to the tomato and spinach mixture and combine. Serve on its own, over rice, in taco shells!

*optional toppings: minced onion, avocado and tortilla chips

Sweet Lime Marinated Tempeh


This is seriously the BEST tempeh recipe I’ve made to date and it’s perfect for tacos! It probably has something to do with it being the first time I’ve ever used essential oils in a recipe. This recipe calls for Lime Essential Oil and I use Doterra oils but any brand that is food grade should work! You can marinate ahead of time and let it sit for 24hrs but in a pinch allowing it to marinate for just an hour works too!



1/4 cup fresh squeezed lime juice

1/4 cup agave

4 Tbl Soy Sauce

1 Tbl Olive Oil

2 cloves garlic minced

1/4 cup cilantro finely chopped

1/2 tsp salt

1/4 tsp pepper

4 drops Doterra Lime Essential Oil (or other food grade essential oil)

1 package Tempeh

First up, crumble and steam your Tempeh. I used a steamer basket for this. It only needs to steam for 10 min or so, this process helps soften and open the tempeh up so that it will soak in the marinade flavors more readily so don’t skip it!

Next, Whisk the rest of the ingredients in a small bowl and then transfer to a zip lock bag. Add the crumbled and slightly cooled tempeh and seal the bag and shake to combine. Refrigerate for at least 1hr or up to 24hrs.

In a non stick skillet over medium heat pour out the contents of the zip lock bag and cook stirring frequently or until golden brown and most of the marinade has been absorbed or cooked off. Enjoy over rice or in tacos with guacamole and chipotle vegan mayo!

Black Bean Tempeh Chili Topper


This is a quick and easy recipe that arose out of a need to use up leftover black beans and tempeh. Eat it on its own or use it as a topper for rice or other grains and add your favorite raw veggies for a sensational chili bowl!


1 can black beans rinsed
1 can hominy rinsed
1 jar campfire salsa or your favorite salsa!
1/4 cup water
1tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 cup ground black pepper
4 cloves garlic minced
1 large onion diced
1 large red pepper diced
1/2 package of tempeh crumbled or any leftover tempeh that has been marinated or baked just chop it up
2 tbl cacao powder
1 tbl tomato paste
3 tbl water mixed with powder and paste

In a large saucepan, saute the onions, red pepper and garlic in olive oil until onion is transluscent. Add the cumin, pepper, salt and chili powder and mix until fragrant. Add the salsa, 1/4 cup water, hominy, black beans and crumbled tempeh. Cover and simmer 10-15 min until the mixture is well combined. In a small cup mix tomato paste, cacao powder and 3 tbl water until a sauce forms. Combine the sauce and the black bean mixture and simmer uncovered for a while longer, tasting to adjust salt or flavor as you wish.

**This chili is thick and delicious and can be served on its own with tortilla chips or scooped over brown rice or quinoa. Add avocado, raw onion, cilantro or lime juice too!