What’s the deal with: Tempeh

And if you don’t know…now you know, campers!  Tempeh is without a doubt our favorite veggie protein source.  It is easy to prepare, lasts a month in the fridge (unopened), has a great texture and tastes freakin’ fantastic.

Watch this video for the full scoop on Tempeh, it will totally rock your world (or more specifically, your taste buds).
Know people who have been interested in eating less meat but still need their protein?!Click here to dish out the goodness that is tempeh …

 (Why so serious?  You’ll have to watch to find out…)

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Recipe: Tempeh with Greens + Onions

We know how busy you are and it’s one of our missions here at HCC Headquarters to constantly provide you with awesome meals that you can make in a cinch.  This is one from our personal vaults.  Robyn literally makes it every single week and Quinn has scored tons of private cheffing clients by whipping up this simple dish (shhh, don’t tell!)


If you’re ever in a rut and need something quick and satisfying… look no further, folks!

What are YOUR favorite 5 minute dinners?  Let us know what you pull together in the comments below…


Tempeh with Greens + Onions

Servings: 2

Time: 5 minutes

  • 1 package of Tempeh (we like Lightlife flax), chopped into medium sized cubes.
  • 2 Tablespoons coconut oil or extra virgin olive oil
  • 1 Tablespoon Tamari (wheat-free soy sauce) or low sodium soy sauce
  • 1 large white onion, chopped into a small dice
  • 1 bunch of dark leafy greens such as swiss chard, kale or collards, washed and chopped
  • Sea salt and ground white pepper, to taste
  • Sesame seeds (optional for garnish)


Heat 1 tablespoon of coconut oil in a medium sauté pan.  Add tempeh and sear on one side.  Flip the tempeh and add Tamari and a sprinkle of white pepper.

In a separate large sauté pan heat 1 tablespoon of coconut oil and add your chopped onions.  Sauté until translucent (about 3 minutes) and then add chopped greens.  Sprinkle onions and greens with sea salt and white pepper.  Continue to cook until greens are wilted.

Add cooked tempeh once it’s browned on all sides to onion and greens mixture and combine.  Serve with a sprinkle of sesame seeds.


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Learn-to-Cook Program