Smoked Tempeh with Fennel, Cranberries, and Caramelized Onions

who needs turkey?

Living plant-based lifestyle means experimenting with different types of proteins to find which works best for your body. Personally, I've never been one for fake meats or anything wheat based (seating), so I've had a bit of a hard time really finding something perfect.

Then, I met tempeh. Tempeh is merely fermented soybeans, and it comes in a thin loaf-ish looking package. You can find it in most health-food stores and some Krogers and Targets, but most of the commercial stuff is made with rice flour blended in. If you can find a pure tempeh that is only made with fermented soybeans, BUY IT! It's absolutely amazing.

Personally, I hate tofu, so finding tempeh was a Godsend. Though soy is a controversial part of the human diet, the fermentation of soy products such as tempeh, miso, and natto, can convert minerals like iron, calcium, magnesium, potassium, selenium, copper, and zinc into more soluble forms for the human body ( I highly recommend reading about more benefits of fermented soy, and experimenting with is for yourself! 

This is a dish I make all the time, give or take a couple ingredients (fennel, cranberries) that I addd just for the holiday. Collin, who isn't in love with veggies, but is finding several he really likes, absolutely loves this dish and really feels satisfied by it's texture and protein quality. For a 6'4" young man, getting your energy and protein from plant-based sources can be a little challenging, but he's definitely found his niche with dishes like tempeh!


Smoked tempeh with fennel, cranberries, and caramelized onions

  • 1 package plain Soy Boy organic tempeh (or LiteLife, or whatever you want)
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 2 tbsp Bragg's liquid aminos
  • 1/4 diced fennel root (optional)
  • 1/2 julienned red onion
  • 1 cup cranberries
  • 2 tbsp fresh rosemary leaves
  • 1 tbsp coarse black pepper
  • 3 cloves of garlic minced


  1. Prep a large saucepan with coconut oil.
  2. Combine all ingredients in a mixing bowl until everything is coated in the oil/spice mixture.
  3. Transfer ingredients to the saucepan and sizzle on medium heat.
  4. Let the onions cook down and the tempeh brown. If everything sticking instead of cooking, add 1 tbsp water.
  5. Allow to cool for 5-10 minutes, or serve immediately!
RecipesKarsyn DuPreeComment