Grilled Tempeh with Spring Pea Medley
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 springtime on a plate. Tempeh is such a wonderful protein that's packed with probiotics for gut health, and when you get it nice and charred on the grill, it develops this incredible nutty flavor. I love tossing it with a bright medley of frozen and fresh peas, then finishing everything with fresh mint and dill that make the whole dish feel fresh and vibrant. It's simple, affordable, and honestly feels fancier than it has any right to be.
Ella x
Ingredients
- 454 gtempeh(cut into 1/2-inch thick slices)
- 473 mlfrozen peas
- 355 mlfresh snap peas(halved)
- 5 tablespoonsolive oil
- 3garlic cloves(minced)
- 3 tablespoonsfresh mint(chopped)
- 2 tablespoonsfresh dill(chopped)
- 2 tablespoonslemon juice
- 237 mlvegetable broth
- 3 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Steam tempeh slices for 10 minutes to soften slightly, then pat dry with paper towels. Brush both sides with 2 tablespoons of olive oil and season with salt and pepper.
Tip: Steaming tempeh first helps it absorb flavors better and cook more evenly on the grill.
- 2
Heat a grill or grill pan to medium-high heat. Once hot, grill tempeh slices for 4-5 minutes per side until golden brown grill marks appear. Transfer to a plate.
Tip: Don't move the tempeh around too much—let it sit to develop those beautiful char marks.
- 3
In a large skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 4
Add frozen peas and snap peas to the skillet, stirring occasionally, and cook for 4-5 minutes until heated through and snap peas are tender-crisp.
Tip: Keep the heat at medium to preserve the bright color and fresh taste of the peas.
- 5
Pour in the vegetable broth and lemon juice, then gently stir in the chopped mint and dill. Season with red pepper flakes, salt, and pepper to taste. Cook for another 2 minutes.
Tip: Add the fresh herbs at the end to preserve their vibrant flavor.
- 6
Divide the pea medley among four plates and top each with 2-3 grilled tempeh slices. Drizzle with any remaining pan juices and garnish with extra fresh herbs if desired.
Tip: Serve immediately while the tempeh is still warm and the peas are at their freshest.
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