Hello there,

Hello there,

Are you ready to start exploring the extraordinary world of tempeh?

Tempeh is one of nature’s little miracles: a traditional Indonesian food made simply from cultured
soybeans and water. Naturally nutritious tempeh is so good you’ll be baking it, frying it, or stirring
it into all your favourite dishes.

Each serving of tempeh will provide you with plenty of protein, and more fibre than an apple.
When you’re in the mood for a delicious and nutritious meal, it’s time to tuck into tempeh.

Our tempeh range is Planet Positive, so by eating tempeh you’re also giving back to nature.
More info on this can be found at betternaturetempeh.co/planet-positive.

Now, time to cook up some tasty tempeh storms in the kitchen. Enjoy!

Lots of tempeh love,

The Better Nature team

Get in touch:
hello@betternaturetempeh.co
 FRENCH TEMPEH STEW
DI FFICULTY: M ED
SERVES: 4
Ingredients:
• 2 x 180g Roast Tempeh Bites
• 3 tablespoons (45 g) olive oil
• 2-3 shallots, finely chopped (1 cup)
• 4 whole garlic cloves, crushed
• 1 tablespoon (15 g) tomato paste
• 3 teaspoons salt
• ½ teaspoon freshly ground black
pepper
• 1 ½ cups (375 ml) hearty dry red
wine, such as syrah, merlot or
Cotes-du-Rhone
• 1-2 cups (250-500 ml) vegetable
broth
• 2 bay leaves and 4 sprigs each thyme
and rosemary
• 1kg cooking potatoes, peeled and
finely chopped
• 2 leeks, chopped
• 2 stalks celery, chopped
• ¼ cup chopped fresh parsley
• 100ml of dairy-free milk
• 50g vegan butter, melted
• 1 sprig of rosemary, finely chopped
COOK: 90 mins
IUM
Method:
1. Heat 2 tbsps of olive oil in a large frying pan over
a medium heat.
2. Add in the shallots, garlic, tomato paste, salt (1tsp)
and pepper and cook for 5 minutes until starting to brown.
3. Add the red wine, vegetable broth, bay leaves, thyme
and rosemary and bring to the boil. Leave to simmer for
45 minutes.
4. Boil the potatoes until very soft.
5. Mash them using a masher or fork and add the dairy-free
milk, butter and 1tsp of salt to form a smooth mash.
6. Add in the leeks, celery, parsley and salt (1tsp) to the stew
and cook for another 15 minutes until the leeks are soft.
7. Heat the remaining 1tbsp of olive oil in a large frying pan
over medium heat.
8. Add in the Roast Tempeh Bites and cook for 5 minutes,
mixing frequently, until browned.
9. Serve up the mash, drizzle with the stew and top with
the roast bites. Garnish with fresh rosemary.
 JUICY BBQ WRAP
SERVES:
Ingredients:
• 180g (1 pack) of our BBQ
Tempeh Strips
• 1 tsp oil for cooking
• 2 tortilla wraps
• 50g fresh parsley, sliced
• 100g vegan yoghurt
• 1 small garlic clove, crushed
• ½ red onion, thinly sliced
• 1 small lemon, squeezed
• 80g gem lettuce
• 1 large tomato, chopped
• 50g red cabbage, finely chopped
COOK: 10 mins
SY
DI FFICULTY: EA
Method:
1. Heat 1 tsp of oil in a pan over medium heat. Add in the
strips and cook for 3 minutes, stirring occasionally.
2. Mix the parsley, vegan yoghurt, garlic, red onion and lemon
together to form a smooth consistency.
3. Lightly toast the tortilla wraps on a hot pan, for 2 minutes
each side. Place the strips, lettuce, tomato, red cabbage and
yoghurt mixture onto the wrap.
4. Wrap up each wrap and slice into two. Serve up and enjoy!
 MOROCCAN CURRIED
TEMPEH & COUSCOUS
SERVES: 4
Ingredients:
• 2 x 180g Curry Tempeh Bites
• 3 tbsp olive oil
• 1/2 cup red onion, finely chopped
• 2 garlic cloves, crushed
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1/4 tsp turmeric
• 3 cups vegetable stock
• 1 1/2 cups couscous
• 1/2 tsp salt
• 1/4 teaspoon pepper
• 1/4 cup raisins
• 1 handful of pomegranate
• 1 tablespoon chopped fresh mint
COOK: 40 mins
SY
DI FFICULTY: EA
Method:
1. Heat a large saucepan over medium-high heat.
2. Add 2 tbsp olive oil, onion, garlic and spices and cook for
about 5 minutes.
3. Add in the vegetable stock. Cover the pan and bring
to a boil.
4. Remove the pan from the heat and stir in couscous.
5. Let the couscous sit for 10 minutes.
6. Heat the oil in a large pan over medium-high heat.
7. Add the Curry Tempeh Bites and cook for 5 minutes
on either side until browned.
8. Stir in raisins, pomegranate and mint into the couscous
and serve up.
9. Top with the tempeh bites.
 SMOKY TEMPEH
CARBONARA
SERVES: 4
Ingredients:
• 360g (2 packs) of our Smoky
Tempeh Rashers
• 240g of dried spaghetti or linguine
• 1 courgette, thinly sliced
• Parsley and vegan parmesan,
to serve
Carbonara Sauce:
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
(gluten-free if preferred)
• 2 1/2 cups non-dairy milk
• 1 tablespoon nutritional yeast
• 3/4 teaspoon black salt
(also called kala namak), use regular
salt if preferred
• 1/4 teaspoon black pepper
COOK: 20 mins
SY
DI FFICULTY: EA
Method:
1. Bring a large pot of water to a boil and cook the pasta according
to the package directions.
2. Heat the olive oil in a large pan over medium-high heat. When
hot add the onions and garlic and saute until the onion begins to
brown, about 5 minutes. Sprinkle over the flour and stir to coat
the onions, let cook for about 60 seconds, then whisk in all of
the remaining ingredients. Cook the sauce for about 5 minutes
until thickened, whisking as needed. If the sauce gets too thick,
add a splash more milk, and if the sauce is too thin, simply cook
it longer.
3. Heat 1 tsp of oil in a small pan over medium heat. Add in the
courgettes and cook either side for 5 minutes until lightly
browned.
4. Heat 2 tsp of oil in a large pan over medium heat. Add in our
Smoky Tempeh Rashers and cook for 3 minutes on each side until
browned. Once cooled, crumble up the rashers.
5. Add the cooked pasta and crumbled tempeh rashers to the sauce
and toss well to combine. Add salt and pepper to taste. Garnish
with parsley and vegan parmesan if desired.
 INDONESIAN SOY-MARINATED
TEMPEH
SERVES: 2
Ingredients:
• 300g Better Nature Organic Tempeh,
cut into chunks (whatever size you
prefer)
• 1 lemongrass
• 2 bay leaves
• 2 red chillies, thinly sliced diagonally
• 50 grams of shallots
• 3 cloves of garlic
• 1 inch of galangal or ginger
• 1 tablespoon coconut sugar
(or brown, if you can’t find coconut!)
• 3 tablespoons Kecap Manis 5. Return the fried tempeh to the pan, season with salt,
(Indonesian sweet soy sauce - found
in most UK supermarkets/Asian
shops)
• Oil, for deep frying and for sautéing
COOK: 25 mins
SY
DI FFICULTY: EA
Method:
1. Grind the following into spice paste: 50 grams shallots,
3 cloves garlic, 1 inch galangal (just use ginger if you
can’t find galangal)
2. Heat enough oil in a frying pan for deep frying. Deep fry
our Organic Tempeh until golden brown, drain on paper
towel.
3. Remove almost all the oil from the frying pan, saving
about 2 tablespoons. Sauté spice paste, lemon grass,
and bay leaves until fragrant, about 3 minutes.
4. Add red chillies and sauté until wilted, about 2 minutes.
sugar, and sweet soy sauce. Toss/stir until the tempeh
pieces are fully coated with the sweet soy sauce.
6. Turn off heat and serve immediately with steamed
white rice.
 TEMPEH BOLOGNESE
SERVES: 2
Ingredients:
• 4 garlic cloves, crushed
• 1 small red onion, finely sliced
• 200g of carrots, finely sliced
• 200g of mushrooms, finely sliced
• 20ml of rapeseed oil
• 180g (1 pack) of our Tempeh Mince
• 200g of your favourite tomato and
basil pasta sauce (bought or made)
• 110g of spaghetti
• 50g vegan parmesan, grated
• 40g of basil, chopped
COOK: 30 mins
SY
DI FFICULTY: EA
Method:
1. Prepare the garlic, red onion, carrots, mushrooms and basil.
2. In a frying pan, heat 10ml of the rapeseed oil for 1 minute.
Add in the garlic and red onions and cook them for 3 minutes.
3. Add in the carrots and mushrooms and cook them for
a further 7 minutes.
4. As these are cooking, in a large saucepan, heat another 10ml
of rapeseed oil for 1 minute. Then add in our Tempeh Mince
to this saucepan and mix frequently for about 5 minutes,
to ensure it doesn’t catch.
5. Reduce the heat, then add the garlic, onion, carrots and
mushrooms mixture to the tempeh, followed by the pasta
sauce, continuing to mix them together for 10 mins.
6. While mixing, start preparing the spaghetti. Once the
spaghetti is ready, serve it up on the plate, then top it with
some of the bolognese.
7. Top the bolognese with the vegan parmesan and chopped
basil. Serve up and enjoy!
 THAI TEMPEH STIR-FRY
COOK: 15 mins
SY
DI FFICULTY: EA
SERVES: 4

Ingredients: Method:
• 1 tablespoon peanut oil 1. Heat oil in a wok over medium-high heat. Cook the onion,
• 1 red onion, sliced into thin wedges lemongrass, chilli, ginger and garlic for 1 minute or until
• 1 tablespoon lemongrass, fragrant.
finely chopped
2. Add our Tempeh Mince to the wok. Cook for 3-5 minutes,
• 1 long red chilli, finely chopped until cooked through.
• 1 tablespoon ginger, finely chopped
• 2 garlic cloves, finely chopped 3. Add curry paste and cook, stirring, for 1-2 minutes, until
fragrant. Add the beans, soy sauce, lime juice and sugar,
• 360g (2 packs) of our Tempeh Mince
and cook, stirring, for 1-2 minutes or until the beans are
• 2 tablespoons vegan Massaman
just tender.
Curry Paste
• 100g green beans, cut into 5cm 4. Stir in half the basil. Serve on rice noodles, topped with the
lengths remaining basil.
• 1 1/2 tablespoons soy sauce
5. Serve up and enjoy!
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 cup Thai basil leaves
 CREAMY POTATO AND SMOKY
TEMPEH RASHERS SALAD
SERVES: 4
Ingredients:
• 180g (1 pack) of our Smoky
Tempeh Rashers
• 1 tsp of oil for cooking
• 5 white potatoes, peeled
and chopped
• 1 red onion, finely chopped
• 50g chives, finely chopped
• 3 tbsps vegan mayonnaise
• Salt and pepper, to your taste
COOK: 35 mins
SY
DI FFICULTY: EA
Method:
1. Add the potatoes to a large saucepan, covering them with
water. Bring the water to the boil and keep boiling until the
potatoes for about 15 minutes until thoroughly cooked.
2. Let the potatoes cool for 20 minutes, until they’re at
room temperature. Add the red onion, chives and vegan
mayonnaise and toss until thoroughly covered.
3. Heat the 1 tsp of oil in a pan over medium heat. Add in our
Smoky Tempeh Rashers and cook for 3 minutes on each side
until browned. Once cooked, finely slice.
4. Add the rashers to the potato salad and season with salt
and pepper to your liking. Serve up and enjoy!
 BBQ TEMPEH STRIPS WITH
CHIPS AND SALAD
SERVES: 2
Ingredients:
• 180g (1 pack) of our BBQ
Tempeh Strips
• 4 white potatoes (we use Maris
Piper), finely sliced into chips
Salad:
• 80g gem lettuce, chopped
• 1 large tomato, chopped
• 1 cucumber, chopped
• 1/4 head red cabbage, finely sliced
• 2 tbsp olive oil
• 1/2 large lemon, squeezed
Yoghurt Dressing: 
• 50g fresh parsley, sliced
• 100g vegan yoghurt
• 1 small garlic clove, crushed
• ½ red onion, thinly sliced
• 1 small lemon, squeezed
COOK: 55 mins
SY
DI FFICULTY: EA
Method:
1. Heat the oven to 180ºC. Place the sliced potatoes onto
a baking tray, covering with 4 tsps of oil and 1 pinch
of salt, and into the oven. Cook for 45 minutes, until
thoroughly browned.
2. Heat 1 tsp of oil in a pan over medium heat. Add in our BBQ
Tempeh Strips and cook for 3 minutes, stirring occasionally.
3. Mix the parsley, vegan yoghurt, garlic, red onion and lemon
together to form a smooth consistency.
4. Add the red cabbage, olive oil, lemon and salt together
in a bowl and toss thoroughly.
5. Plate up the lettuce, tomato and cucumber, followed by the
cabbage mixture, the strips and the chips. Drizzle with the
yoghurt dressing. Serve up and enjoy!
 TEMPEH NACHOS
SERVES: 2
Ingredients:
• 4 garlic cloves, crushed
• 2 red onions, finely sliced
• 3 tomatoes, finely sliced
• 1 red bell pepper, finely sliced
• 1 lime, sliced into wedges
• 1 large avocado, mashed
• 200g of carrots, finely sliced
• 200g of mushrooms, finely sliced
• 20ml of rapeseed oil
• 180g (1 pack) of our Tempeh Mince
• 200g of your favourite tomato sauce
(bought or made)
• 400g can of black beans
• 200g of tortilla chips
• 200g of vegan sour cream
• 40g of coriander, chopped
COOK: 20 mins
IUM
DI FFICULTY: M ED
Method:
1. Prepare the garlic, red onion, carrots, mushrooms, coriander, tomatoes,
bell pepper, lime and avocado.
2. In a frying pan, heat 10ml of the rapeseed oil for 1 minute. Add in the
garlic and one third of the red onions and cook them for 3 minutes.
3. Add in the carrots and mushrooms and cook them for a further
7 minutes.
4. As these are cooking, in a large saucepan, heat another 10ml
of rapeseed oil for 1 minute. Add in our Tempeh Mince to this saucepan
and mix frequently for about 5 minutes, to ensure it doesn’t catch.
5. Reduce the heat, then add the garlic, onion, carrots and mushrooms
mixture to the tempeh, followed by the tomato sauce and black beans,
continuing to mix them together for 10 mins.
6. As this is cooking, make the guacamole by mixing the mashed avocado,
a third of the tomatoes, the next third of the red onion mixture and
half the juice of the lime together.
7. Then, to make the pico de gallo, mix the rest of the tomatoes,
the remaining third of the red onions and the remaining juice
of the lime together.
8. Serve the three components with the tortilla chips, topped with vegan
sour cream and chopped coriander. Serve up and enjoy!
 TEMPEH BUDDHA BOWL
COOK: 35 mins
SY
DI FFICULTY: EA
SERVES: 2

Ingredients: Method:
• 200g Better Nature Organic Tempeh 1. Turn the oven on to 180 degrees.
• 30ml of sriracha 2. Slice up the sweet potato, courgette and aubergine into
• 30ml agave syrup small chunks. Place them onto a baking tray, drizzle them
• 10ml apple cider vinegar with olive oil (or oil of your choice) and a sprinkle of salt
and cook them for 30 minutes, until lightly browned.
• 6 stalks Tenderstem broccoli
• 1 sweet potato 3. Cook the rice.
• 1 courgette 4. Mix the sriracha, agave syrup and apple cider vinegar
• 1 aubergine together in a bowl.
• 1 red pepper 5. Slice up our Organic Tempeh into chunks and add them into
• 1 avocado the mixture in the bowl and leave for 5 minutes. Then either
• 100g basmati rice (to be cooked) bake or fry the marinated tempeh for about 10 minutes,
until crispy.
• 30g tahini (to drizzle)
• Handful of sesame seeds 6. Wash the Tenderstem broccoli and boil for 5 minutes.
• 20ml olive oil (or oil of your choice) 7. Slice up the red pepper and avocado.
• Salt, to taste
8. Dish up all your components and add a drizzle of tahini and
a sprinkle of sesame seeds to finish. Serve up and enjoy!
WORDSEARCH

D X I O Z B F B K C M S E P
E Y N S A B A W S M U X R Y
L J D W R A I A Q O W O U I
I M O K F O E H I K T E T U
C I N M U R A T S E Q M A Z
I J E E B N I S I Q F Z N D
O K S P T R S N T I D Z R V
U N I W T J R O W B V B E P
S Q A U F K O B Y E I P T S
E W N A T U R A L B W T T F
S P I R T S Q B B P E B E J
M F C C J T E M P E H A B S
D E S A B T N A L P C E N P
E L B A N I A T S U S J L S

BBQSTRIPS BETTERNATURE DELICIOUS

PLANTBASED PROTEIN ROASTBITES
SOYBEANS SUSTAINABLE TEMPEH
NATURAL INDONESIA NUTRITIOUS
WHAT’S THE DIFFERENCE?
TOFU VS TEMPEH:

While these two plant-based Do you want to guess which

powerhouses are both (typically) made is higher in what?
using soybeans, they do actually vary
quite a bit. 1. Which is higher in protein?
Firstly, they’re made differently: tofu is 2. Which is higher in fibre?
made through, put simply, setting soy 3. Which is higher in iron?
milk, while tempeh is made through
fermenting cooked soybeans together. 4. Which is higher in calcium?
Because of this, they have pretty 5. Which is lower in sodium?
different nutritional profiles.
6. Which is lower in cholesterol?

Tempeh Tofu
Protein 16 grams 8 grams

Carbs 10 grams 2 grams Tempeh has a meatier bite

Fibre 7 grams 2 grams than tofu, along with a richer,
Fat 5 grams 5 grams
nutty flavour.
Calcium 6% of the Daily Value (DV) 15% of the DV
It’s easier to cook as it
Iron
contains less water, so doesn’t
10% of the DV 8% of the DV
need to be pressed and it
Potassium 8% of the DV 4% of the DV
absorbs and holds flavour
Sodium 10 mg 10 mg
much better.

WORDSEARCH
D X I O Z B F B K C M S E P
E Y N S A B A W S M U X R Y
L J D W R A I A Q O W O U I
ANSWERS

I M O K F O E H I K T E T U
C I N M U R A T S E Q M A Z
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TOFU VS TEMPEH
U N I W T J R O W B V B E P
S Q A U F K O B Y E I P T S Tempeh 4. Tofu
E W N A T U R A L B W T T F
S P I R T S Q B B P E B E J Tempeh 5. Same
M F C C J T E M P E H A B S
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Tempeh 6. Same
 IVE.
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NOT

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