Grilled Tempeh with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Grilled tempeh with fennel is a showstopper that's surprisingly simple, with crispy, smoky tempeh paired alongside caramelized fennel bulbs that become tender and naturally sweet. Fennel is wonderful for digestion and adds such a delicate anise flavor that really elevates the whole dish. The marinade of garlic, lemon, thyme, and a touch of maple syrup brings everything together beautifully, and honestly, you probably have most of these ingredients already in your kitchen. It's plant based, quick, and absolutely delicious.
Ella x
Ingredients
- 2 blockstempeh(sliced into ½-inch thick planks)
- 3fennel bulbs(trimmed and cut into wedges)
- 6 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 1 tablespoonmaple syrup
- 2 teaspoonsbalsamic vinegar
Detail level
Instructions
- 1
Steam tempeh slices for 10 minutes to soften slightly, then pat dry with paper towels to remove excess moisture.
Tip: Steaming helps tempeh absorb marinades better and reduces bitterness.
- 2
Whisk together 3 tablespoons olive oil, minced garlic, 1½ tablespoons lemon juice, thyme, smoked paprika, salt, and pepper in a shallow bowl.
- 3
Coat tempeh slices and fennel wedges evenly with the marinade, reserving 2 tablespoons for the finishing drizzle. Let sit for 10 minutes.
Tip: Work gently with fennel to avoid breaking apart the delicate layers.
- 4
Preheat grill to medium-high heat and lightly oil the grates to prevent sticking.
- 5
Grill tempeh slices for 4-5 minutes per side until golden grill marks form and edges are charred slightly.
Tip: Don't move tempeh around too much; let it sit to develop a good crust.
- 6
Grill fennel wedges for 3-4 minutes per side until tender and caramelized at the edges.
Tip: Use a grill basket or skewers if fennel pieces are thin enough to fall through grates.
- 7
Whisk remaining 3 tablespoons olive oil with 1½ tablespoons fresh lemon juice, maple syrup, and balsamic vinegar to create a finishing drizzle.
- 8
Arrange grilled tempeh and fennel on serving plates and drizzle with the lemon-maple glaze before serving warm.
Tip: Serve with crusty bread or over a bed of fresh greens for a complete meal.
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