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Pistachio Crusted Tempeh with Balsamic Glazed Shiitakes

Pistachio Crusted Tempeh with Balsamic Glazed Shiitakes

Serves: 4

Category: Main Dishes - Vegan
Tags: Diabetes Reversal

Average Rating: 
Rated by: 15 members

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Tempeh is a fermented soybean product that has a firm texture and a nutty flavor.
In this unique recipe, it is very thinly sliced, baked in a pistachio crust and paired with shiitake mushrooms.

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8 ounces tempeh, diagonally sliced, as thinly as possible
1 pound shiitake mushrooms, stemmed, thinly sliced
For the Marinade:
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
pinch hot pepper flakes
1 cup low-sodium or no-salt-added vegetable broth
2 tablespoons balsamic vinegar
1 teaspoon Braggs Liquid Aminos or low sodium soy sauce
For the Crust:
1 cup pistachios, shelled
4 tablespoons corn meal
2 tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder


Place tempeh in a saucepan with water to cover, simmer for 10 minutes.

Combine ingredients for marinade. Remove tempeh from water and add to marinade. Marinate for at least one hour.

Preheat oven to 375 degrees F.
Process pistachios in food processor until finely chopped. Add remaining crust ingredients and pulse until thoroughly mixed. Place in large shallow bowl. Remove tempeh from marinade and drain. Reserve marinade. Dip tempeh in crust mixture to coat.

Place crusted tempeh and sliced mushrooms side by side on a rimmed baking sheet. Spoon 2-3 tablespoons of marinade over mushrooms. Bake for 13 minutes or until mushrooms are soft, turning occasionally.

Simmer remaining marinade for 2 minutes. Drizzle tempeh and mushrooms with marinade before serving.

Calories 378; Protein 23 g; Carbohydrates 31 g; Total Fat 21.2 g; Saturated Fat 3.1 g; Cholesterol 0 mg; Sodium 78 mg; Fiber 7.7 g; Beta-Carotene 91 ug; Vitamin C 2 mg; Calcium 109 mg; Iron 3.8 mg; Folate 34 ug; Magnesium 119 mg; Zinc 3.7 mg; Selenium 10.5 ug

Comments (16):



01/01/2011 08:55 PM

Rated this recipe:

Rich, filling, and flavorful. My husband said they reminded him of chicken mcnuggets.


01/17/2011 02:10 PM

Rated this recipe: (no rating)

This was served at the Princeton Immersion and was excellent! Unfortunately I only got a tiny slice because it ran out just when I reached that station on the buffet. Oh well, at least now I have the recipe. I'll be making this soon. :D

Marcia T

01/24/2011 11:01 PM

Rated this recipe:

My favorite dish of the entire Immersion weekend!


02/11/2011 11:15 AM

Rated this recipe:

Great tasting. Make twice the amount of mushrooms. 1/2 pound really reduces.


03/28/2011 08:02 PM

Rated this recipe: (no rating)

Also great made with criminis. **This recipe makes a lot of the crusting mixture, so put only a small amount in the bowl so the remainder isn't wet from the marinade.** I'm going to save the leftovers in the freezer for next time. You could easily halve those ingredients I think.
This comment was last edited on 03/28/2011 08:03 PM


04/05/2011 04:21 PM

Rated this recipe: (no rating)

Need a minor clarification! Do I slice the tempeh before or after I simmer it in the water?


04/05/2011 05:10 PM

Rated this recipe: (no rating)

Need a minor clarification! Do I slice the tempeh before or after I simmer it in the water?


04/06/2011 04:34 PM

Rated this recipe:

I served it over brown rice and it was delicious. I agee with Essie that the recipe makes a lot of crust. Naturegirl, I simmered the tempeh before I sliced it; it's easier that way.


01/30/2012 05:58 PM

Rated this recipe: (no rating)

Why do your recipes always serve four? if you are in a family situation, that is fine. But if you are cooking for yourself, you have a lot of leftovers. Sometimes you can put them in the refrigerator, but lots of time they don't keep well. Why not give proportions for one, as well as four?


02/24/2012 06:55 PM

Rated this recipe: (no rating)

Yes, please answer the question, do you slice the tempeh before or after simmering. It would fall apart I think if you sliced it and then simmered it but that is what the recipe seems to suggest.


05/04/2012 04:09 PM

Rated this recipe:

Amyan - I sliced first - about 1/8th inch. They didn't fall apart. Probably allows for the most absorption of water. I liked this recipe, but I'd reduce the corn meal, gave a mealy/dry pasty taste; and way too much left over. Not enough mushrooms as mentioned. Also good leftover cold on salad next day!


11/08/2012 02:31 PM

Rated this recipe:

My favorite ETL main dish. I didn't have onion powder the first time I made it, so I used 21 Seasoning Salute and it turned out great. I slice before simmering - they don't fall apart on me - and use extra mushrooms because I love shiitakes.


03/04/2013 05:48 PM

Rated this recipe:

This was very good. I didn't have any pistachios, so I used almonds instead. It turned out great, although next time I want to try the pistachios. And the best part is that the kids liked it.
This comment was last edited on 03/04/2013 05:49 PM


03/19/2013 12:56 PM

Rated this recipe:

This came out very yummy, kind of like chicken nuggets. I sliced the tempeh before simmering it and it did not fall apart at all. They were a little dry by themselves and needed some kind of dipping sauce. I also made quatered roasted brussel sprouts on the side to add some green.


12/05/2013 08:38 PM

Rated this recipe: (no rating)

This is a wonderful dish! I only need half the amount of the crust ingredients, though. I also use almonds, not pistachios. I also used 3 large portobello mushrooms - took more than 2 Tbs. of marinade to drizzle them. I baked the mushrooms on the the rimmed baking sheet separately from the tempeh which I put on a regular cookie sheet. Otherwise the tempeh gets wet from the mushrooms.
I can't wait to try this with my grandchildren :)


03/19/2016 10:43 AM

Rated this recipe:

Made this for dinner last night to go along with a spring vegetable soup. I didn't even have the mushrooms, but just made the "breaded" tempeh. It is a hit! Absolutely delicious!