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5 from 5 votes
Vegan Tempeh Lazone
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Dry rubbed Cajun spiced tempeh severed in a spiced cream sauce.

Course: Main Course
Servings: 4
Calories: 295 kcal
Author: Lauren Hartmann
Ingredients
  • 16 ounces(usually 2 blocks) Tempeh
  • 2 Tablespoons Olive oil
  • 2 teaspoons Smoked paprika
  • 2 teaspoons Garlic powder
  • 1 teaspoon Onion powder
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon Oregano, dried
  • 1/2 teaspoon Salt
For The Sauce
  • 1 Tablespoon Olive oil
  • 6 Cloves Garlic, chopped
  • 1/2 a Sweet onion, chopped
  • 1 Can(13-14oz) Coconut cream or full fat coconut milk
  • 1/2 Cup Vegetable broth
  • 1 teaspoon Smoked paprika
  • Pinch of Cayenne pepper
  • Salt and pepper to taste
Instructions
  1. First, you want to steam the tempeh. Cut the blocks of tempeh into triangles. Then place in the basket of a steamer, add about an inch of water into the steamer pan, and steam for about 10 minutes on medium. The tempeh should feel a bit softer.

  2. Preheat the oven to 375 degrees(F)

  3. Then add the tempeh to a large bowl, drizzle the olive oil on to the tempeh and toss to coat it all evenly.

  4. Then either in a large ziploc bag, or a large mixing bowl, stir together the smoked paprika, garlic powder, onion powder, cayenne, oregano and salt. Then toss the tempeh in the spices to coat completely.

  5. Spray a baking sheet with non-stick spray, then place the tempeh onto the sheet pan. Bake for 15 minutes, flip and bake for 10-15 more minutes or until the tempeh is brown and has a nice crust.

  6. While the tempeh is baking, make the sauce. Heat the olive oil on medium high in a large non-stick skillet. Then add the garlic and onions.

  7. Saute the garlic and onions for about 5 minutes, reducing heat as needed, or until the onion is translucent.

  8. Then add the coconut cream, vegetable broth, smoked paprika, cayenne and a pinch of salt and pepper. Heat on medium and bring to a simmer, then reduce heat to medium low and simmer for 10-15 minutes, the sauce will thicken up. Taste and adjust seasonings.

  9. Once the tempeh is done, add the tempeh to the skillet with the sauce, and scoop some sauce over the tempeh. Let the tempeh cook in the sauce for about 5 minutes.

  10. Serve with pasta if desired.

Recipe Notes

If you don't have a steamer, just put about an inch of water into a small sauce pan, then add the tempeh to the sauce pan. Cover it and let steam on medium low.

Nutrition Facts
Vegan Tempeh Lazone
Amount Per Serving
Calories 295 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Sodium 412mg17%
Potassium 87mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 905IU18%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.