Grilled Tempeh with Lotus Root
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that comes together in under an hour. Grilled tempeh with lotus root is a beautiful way to celebrate plant based protein while keeping things simple and affordable. Tempeh is wonderfully nutty and hearty, and it soaks up the umami rich marinade beautifully. The lotus root adds such a lovely delicate crunch and is packed with fiber to support your digestion. Everything cooks on the grill in just twenty five minutes, making this perfect for busy evenings when you want something nourishing without the fuss.
Ella x
Ingredients
- 397 gtempeh(cut into 4 thick slabs)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 4 tablespoonsolive oil
- 3 tablespoonstamari or soy sauce
- 2 tablespoonsrice vinegar
- 1½ tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 1 tablespoonmaple syrup
- ½ teaspoonsesame oil
- 3fresh scallions(sliced thin)
- 2 tablespoonssesame seeds(toasted)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Whisk together tamari, rice vinegar, white miso, minced ginger, garlic, maple syrup, and sesame oil in a small bowl to create the glaze.
Tip: Press the miso through a fine strainer to eliminate lumps for a silky glaze.
- 2
Pat the tempeh slabs dry with paper towels, then brush both sides with 1 tablespoon of olive oil. Sprinkle with salt and pepper.
Tip: Dry tempeh helps it brown better and absorb the glaze more effectively.
- 3
Toss lotus root slices with remaining 3 tablespoons olive oil, salt, and pepper in a separate bowl.
Tip: Don't oversoak lotus root as it absorbs moisture quickly and may become mushy.
- 4
Preheat your grill to medium-high heat and oil the grates well to prevent sticking.
- 5
Grill tempeh slabs for 4-5 minutes per side until they develop golden-brown char marks, then brush generously with the miso-ginger glaze on each side.
Tip: Brush the glaze in the final minute of cooking to prevent burning.
- 6
Arrange lotus root slices on the grill in a single layer and grill for 3-4 minutes per side until edges are crispy and golden brown.
Tip: Work in batches if needed to avoid crowding the grill.
- 7
Transfer grilled tempeh and lotus root to a serving platter, drizzle any remaining glaze over the top, and scatter with toasted sesame seeds and sliced scallions.
Tip: Serve immediately while the lotus root is still warm and crispy.
- 8
Serve with steamed rice or quinoa and a fresh cucumber salad for a complete meal.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.