I love tempeh. I love the taste, unique texture, and not to mention, nutritional content. Tempeh is made from soybeans; it’s high in protein and essential phytonutrients. Like tofu, tempeh takes on the flavor of other ingredients, spices, oils, etc., so it’s very versatile.

Tempeh is good stuff, but tempeh sauteed in coconut oil is a whole other level. I make this at least once a week, if not more, and it never gets old. Best of all, this recipe couldn’t be easier…in fact, it doesn’t even need a recipe at all. You can buy tempeh at any health food store (and most grocery stores) and it’s precooked, so you’re just crisping it up for pleasure. Just put a tablespoon or so of coconut oil in pan to heat and add bite-sized pieces of tempeh and your favorite vegetables (broccoli, zucchini, eggplant, any leafy green, cabbage, mushrooms, green beans, bean sprouts, just to name a few of the endless possibilities) Once tempeh turns a golden brown, it’s crispy and delicious enough to eat. This meal takes all of about six minutes to prepare and did I mention it tastes ah-mazing?! And you can make it as simple or complicated as you want. I usually just do tempeh and broccoli, but here’s a recent stir-fry I made with tempeh, coconut oil, peppers, onions, bean sprouts, and liquid aminos (soy sauce alternative.) All gone.

One Healthy Hamptons: seriously, this one’s tempeh-tastic.