Vegan Chimichurri Tempeh Ⓥ


  • 2 8 oz blocks of 5 Grain Tempeh, cut into cubes
  • 1/2 cup olive oil
  • 2 tbsp rice wine vinegar or balsamic vinegar
  • 1 cup fresh parsley
  • 4-5 garlic cloves
  • 3/4 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • pinch of chili flakes


  • Cut the tempeh into blocks. Preheat oven to 375°F.
  • Make the chimichurri marinade by adding all of other ingredients, olive oil, vinegar, parsley, garlic cloves, oregano, salt, pepper & chili flakes to a food processor and chop.
  • Add the tempeh to a dish & add the chimichurri sauce to coat. Option to reserve a little bit for topping at the end. Let it marinate for 15 minutes or more.
  • Lay marinated tempeh chunks on a baking tray lined with parchment paper or sprayed with cooking spray.
  • Bake for 15 minutes, shake it up and bake for 15 minutes more.
  • Serve with favorite sides like roasted veggies, beans, rice, plantains, salsa & guacamole.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: