Grilled Tempeh with Crispy Potato Wedges and Herb Aioli
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes restaurant quality. Grilled tempeh is wonderfully versatile and packed with protein, making it such a satisfying meat alternative that even non vegans genuinely enjoy. The crispy potato wedges provide that comfort food element we all crave, while the herb aioli brings everything together with bright, fresh flavors. Best of all, the ingredients are affordable and probably already in your pantry, so you can throw this together without a special trip to the store. It's the kind of meal that feels impressive but requires minimal fuss.
Ella x
Ingredients
- 2 blockstempeh(cut into 1/2-inch thick steaks)
- ¾ kgpotatoes(cut into wedges)
- 4 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 2 tablespoonssoy sauce
- 3garlic cloves(minced)
- 1 tablespoonfresh rosemary(chopped)
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlvegan mayo(for aioli)
- 2 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. While heating, prepare the marinade by whisking together olive oil, balsamic vinegar, soy sauce, minced garlic, rosemary, and smoked paprika in a shallow bowl.
Tip: If you don't have a grill, a cast-iron skillet or grill pan works just as well.
- 2
Gently simmer the tempeh steaks in water for 8 minutes to soften them slightly, then drain well. Pat dry with paper towels and immediately brush both sides with the marinade, allowing it to soak for 5 minutes.
Tip: Steaming the tempeh helps it absorb the marinade better and cook more evenly.
- 3
Toss the potato wedges with 2 tablespoons of olive oil, salt, and black pepper. Spread them on the grill grates in a single layer on the cooler side of the grill.
Tip: Placing potatoes on cooler heat prevents burning while they cook through.
- 4
Place the marinated tempeh steaks on the hotter part of the grill. Cook for 5-6 minutes per side until grill marks appear and the edges are caramelized.
Tip: Don't move the tempeh around too much—let it sit to develop those beautiful grill marks.
- 5
Check the potatoes every 10 minutes, stirring gently to ensure even cooking. They should be tender inside with crispy, golden edges after about 20-25 minutes total.
Tip: A fork should pierce the center easily when the potatoes are done.
- 6
While the tempeh and potatoes cook, prepare the herb aioli by combining vegan mayo, lemon juice, chopped parsley, remaining minced garlic, salt, and pepper in a small bowl. Mix well and set aside.
Tip: Make the aioli fresh for the brightest herb flavor.
- 7
Remove the tempeh and potatoes from the grill when cooked through. Transfer to a serving platter and let rest for 2 minutes.
Tip: This resting period helps the flavors settle.
- 8
Serve the grilled tempeh steaks alongside the crispy potato wedges with a generous dollop of herb aioli on the side or drizzled over the top.
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