My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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herb crusted tempeh

I’m excited to report I have a recipe to share today.  There has been a definite recipe funk going on in my brain.  I’m overwhelmed with fall and all it’s options.  Too much all at once!

Instead of giving in to the fall bounty, I’m ignoring it.  Instead of something squashy, or something soupy, I made a recipe I’ve been meaning to make for about 6 months now.

Now my only question is, why on earth did I wait so long??

I have a lot of make-up-eating to do.

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This recipe actually starts with Chris, and a week where I was out of town.  He created a recipe for breaded tempeh, which I proclaimed to be my favorite tempeh recipe.  Ever.  It’s just something I never would have thought to do, but am so glad he did.

It hasn’t been made in far too long, because of the whole no-gluten thing.  I make it for Chris once in awhile, and knew a gluten free version was more than possible.  Yes, you might be able to make this by grinding up gluten free bread into breadcrumbs, but what would replace the panko breadcrumb crunch??


I ground about 1/3c raw buckwheat groats halfway to flour, and about 1/2c buckwheat groats all the way to flour.

This was the consistency of the partially ground groats.

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Talk about crunch.

It was like a crispy breaded shell, encompassing the tempeh.

Make sure you have enough oil in the pan, to result in the best texture + even browning.  It’s hard to tell in the photo, but there is about 1/8” of oil in the bottom of the pan.  A light drizzle of oil will not have the same result!

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Evenly browned, in about 12min flat.

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The buckwheat mixture was combined with Italian spices + topped with marinara.

But don’t be fooled.

I’m not trying to make faux-chicken-parmesan.  This isn’t that.  This is something entirely different.

And entirely pleasing in it’s very own way.

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Not only is this recipe gluten free, but it’s also vegan.

Instead of using an egg wash, simply dip the tempeh slices in any type of dairy-free milk and coat with the flour mixture.

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I double dipped the tempeh, for an extra thick crust.  Twice in the milk + twice in the flour.

Feel free to scarf this recipe on a bun, in a wrap, in pasta, on a salad, or all by itself.

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Herb Crusted Tempeh [serves 2-3] gf + vegan

  • 8oz package tempeh

  • 1/3c partially ground raw buckwheat [about 1/2 way to flour]

  • 1/2c raw buckwheat flour

  • 1/2c milk of choice

  • 1T oregano

  • 3/4-1t garlic powder

  • 3/4t salt

  • black pepper

  • 1/2T dried basil

  • red pepper flakes [optional]

  • sunflower oil [enough to coat the pan with 1/8”]

  1. Cut the tempeh into about 4-6 squares/rectangles, and then turn each piece on it’s side + slice, so they are 1/2 as thick.

  2. Preheat the pan over medium heat.

  3. In a bowl, mix together the buckwheat and spices and pour onto a plate.

  4. In another bowl, add the milk.

  5. Dip each piece of tempeh into the milk on both sides and then into the buckwheat mixture to cover all sides.

  6. Repeat a 2nd time with each piece and place on a plate.

  7. Once coated, the oil in the pan should be hot.

  8. Place each piece in the pan and and cook for 4-7min until golden brown.

  9. Flip and good another 4-7min until golden brown.

  10. Remove from pan and drain excess oil off.

*Instead of buckwheat flour, you can also use GF oat flour, millet flour, quinoa flour, or another similar flour.  If you can't find raw buckwheat groats, partially grind millet or quinoa 1/2 way to flour for that part of the recipe.

In about 20 minutes this meal is hot + ready to be enjoyed by all.

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Who needs fall flavors anyway?

Funk be gone!


*Exciting*  My first real people-photo post is up on my photography site!

Reader Comments (60)

Beautiful photos...and the recipe is easy and totally do-able on a busy week night. And love the little basil leaf garnishes. Too cute :)

Really beautiful tempeh! I must try this. Great photos too. =)

October 13, 2011 | Unregistered CommenterVanessa

How cool! I love the pictures. I need to try tempeh :)

October 13, 2011 | Unregistered CommenterLauren @ What Lauren Likes

Love it! Looks delicious!!!!

October 13, 2011 | Unregistered CommenterJen@foodfamilyfitness

Yum! I've actually never had tempeh if you can believe it. I need to add it to my grocery list for this weekend!

This is not something I ever would think to do, either - smart guy, Chris! :)

We're BIG tempeh fans in this kitchen, but needed a way to switch it up. DONE.

October 13, 2011 | Unregistered CommenterHeather C

Ashley, this is genius!! I never would have thought to use buckwheat as a coating but the tempeh looks great! I'm not vegan or vegetarian, but I might try this coating on fish too - and tempeh of course. It's been too long since I've had tempeh and you've just triggered a craving!

mmm i love the odd texture of tempeh, so this sounds really really good. And I've practically written off breading things because of gluten, but this is an awesome alternative. I wonder if grinding some steel cut oats would work similarly?

October 13, 2011 | Unregistered Commenterkatie @KatieDid

This sounds great! I need to get back to cooking more - this is at the top of the to-make list!

October 13, 2011 | Unregistered CommenterTeri [a foodie stays fit]

Ohh YUM! I love tempeh. Sometimes I miss the crispy crunch of fried chicken, so I will definitely have to make this. Your photos are gorgeous, as always!

I love the photos you have taken for this recipe! Tempeh is not overly photogenic but you made it look great with the white background and basil on the side. What kind of light were you using?

yum yum yum yum yum yum yum yum yum yum yum.

October 13, 2011 | Unregistered CommenterkL---CEE

Oh and that basil! What a nice piece of basil!

October 13, 2011 | Unregistered CommenterkL---CEE

i have been loving tempeh lately this looks like a great recipe!

October 13, 2011 | Unregistered Commenterjamie @ jamelafamela

This is brilliant! I can't wait to try this recipe- it will be my first time ever trying tempeh! Thanks Ashley!

October 13, 2011 | Unregistered CommenterMaddie

We love tempeh! I think I'd try cooking this in coconut oil instead of sunflower - I bet the coconut taste would go well with the other flavors.

October 13, 2011 | Unregistered CommenterCarissa

yum!!! I WILL be making this tonight for dinner.

Question: what type of tempeh do you use that's gluten free? I use a veggie brand and was just wondering what you buy...

I'm addicted to anything crunchy, so this looks great. I still have mixed feelings about tempeh, given its fermented flavour. Perhaps "dressing it up" a bit will help.

October 13, 2011 | Unregistered CommenterEat Hike Sleep Repeat

If you steam the tempeh and put it in a little marinade for about 15 min., it will be nice and tender and the tempeh will have some flavor too.

October 13, 2011 | Unregistered CommenterStacy

this looks really delish! I haven't had tempeh in years - it is hard to find nearby, and my nearest whole foods is a trek! I may have to seek it out!

October 13, 2011 | Unregistered Commenterdeva at deva by definition

Oooh I love this idea. I never would have thought to do anything to "doctor" tempeh - I love it plain so much, but this looks incredible!

October 13, 2011 | Unregistered CommenterCait's Plate

YUM! Tempeh is the only meat substitute that I like so this is perfect!!

October 13, 2011 | Unregistered CommenterKelly

Looks amazing! I heart anything tempeh, so i'm sure I'd love this! So fun you used buckwheat instead of panko breadcrumbs- you're too creative! Bet it'd be delicious with mariana and atop a bed of polenta!

October 13, 2011 | Unregistered CommenterNamaste Gurl

YUM.... I've got both Chris' and now this recipe on my to-make list!

[...] on the couch + food (making this for dinner) + a movie. Share this:EmailTwitterFacebookLike this:LikeBe the first to like this [...]

October 13, 2011 | Unregistered Commentermrs. spicy – married to

I have about 5lbs of buckwheat, this definitely needs a try. I bet it'd be great with Frank's Red Hot!

October 13, 2011 | Unregistered CommenterKaitlyn@TheTieDyeFIles

I love tempeh and I can even eat it cold and plain right out of the package. This looks amazing...can't wait to try it.

October 13, 2011 | Unregistered Commentermichelle

Congrats on the photo site! You are an inspiration. ;)

October 13, 2011 | Unregistered CommenterKelly @ Foodie Fiasco

those photos are gorgeous. congrats :D

I am right there with you. :)

October 13, 2011 | Unregistered CommenterAshley

That is a lot of buckwheat, even for me! haha Yes, delicious with hot sauce or buffalo the husband says. :)

October 13, 2011 | Unregistered CommenterAshley

Polenta is a great idea!!! A restaurant in town actually serves almond crusted tempeh over polenta with marinara...totally forgot about that until now! haha

October 13, 2011 | Unregistered CommenterAshley

Have you ever tried West Soy tempeh? I find it doesn't have that fermented flavor at all. No steaming necessary! :)

October 13, 2011 | Unregistered CommenterAshley

Look for West Soy tempeh. It's not certified gluten free, if you need that, but it is my favorite tempeh. The original flavor doesn't contain wheat or gluten, so my stomach is okay with it. There is no fermented flavor at all!

October 13, 2011 | Unregistered CommenterAshley

I use West Soy "original." It's not certified gluten free, but contains no wheat or gluten ingredients. Their "five grain" version does however contain gluten.

October 13, 2011 | Unregistered CommenterAshley

Thanks so much Jesse! I was just using natural light coming in from a side window.

October 13, 2011 | Unregistered CommenterAshley

This should definitely help that craving!

October 13, 2011 | Unregistered CommenterAshley

Ummm, I can't wait to see you!!! Shall I pack tempeh in my suitcase?

October 13, 2011 | Unregistered CommenterAshley

I love the texture of tempeh! I could snack on it weird. About the steel cut can use oat flour instead of buckwheat flour, but I don't advise using partially ground steel cut oats for the "crunch." Even though they're partially cooked in a pan, I would steer clear. I was thinking quinoa would be a good alternative though!

October 13, 2011 | Unregistered CommenterAshley

I bet this would work on fish!

October 14, 2011 | Unregistered CommenterAshley

We loooove tempeh!!!!

October 14, 2011 | Unregistered CommenterAshley

I cannot believe it!!! Buy the West Soy brand if you can find it! [the "original" contains no gluten but is not cert. GF if you need that]

October 14, 2011 | Unregistered CommenterAshley

Thanks Vanessa!

October 14, 2011 | Unregistered CommenterAshley

Hot damn, I love tempeh and this recipe for coating it with buckwheat (another one of my faves) sounds totally awesome! What brand of tempeh do you buy? What is the red sauce that you topped it with? I want to try out this recipe soon and your's looks so perfect the way you served it :)

October 14, 2011 | Unregistered CommenterTeenyLittleSuperChef

I made this last night but used quinoa instead of buckwheat because I didn't have any on hand. It was soooo good!

For some reason I am intimidated by tempeh...I really want to try this - you make it sound fairly do-able and definitely delicious. :-)

October 14, 2011 | Unregistered CommenterKatie

We are huuuge tempeh lovers over here. If you give it a go, look for the West Soy brand. It's the best!

October 14, 2011 | Unregistered CommenterAshley

AWEsome!!! So glad it worked with the quinoa. I was thinking it would work well with that or even millet. Yay!!

October 14, 2011 | Unregistered CommenterAshley

I buy West Soy. It's not certified gluten free, but the "original" variety has no gluten ingredients. The red sauce was just marinara. Chris ate his with buffalo sauce!

October 14, 2011 | Unregistered CommenterAshley

[...] I made Ashley’s herb crusted tempeh. [...]

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