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    Sesame Crusted Tempeh Sticks

    Sep 29, 2014 • Main Dish

    Jump to Recipe·Print Recipe

    Sesame Crusted Tempeh Sticks - sort of like crispy chicken tenders, but vegan! Served with a citrus soy dipping sauce! From The Glowing Fridge
    Tempeh is one of our favorites because it’s so versatile. I felt like jazzing up it a bit this time and creating a “crispy chicken” vegan alternative using tempeh and sesame seeds. It’s quite a nice combination. These Sesame Crusted Tempeh Sticks can be on the table in 20 minutes. Serve with a salad and you are good to go. The citrus soy and tahini dipping sauce complements these crispy sticks quite well too. They look so unique! I used a mixture of black sesame seeds and white sesame seeds to be super fancy 🙂 not really.. but it is more fun than just one color. These tempeh sticks would make a nice appetizer too for a party or a special occasion, or for any night of the week really. They can be dressed up or dressed down, haha, sort of like an outfit. You can present them on a beautiful bed of greens and cabbage or just by themselves for yourself or your family.

    Looking back on the recipe, I wish I would have added a couple tablespoons of breadcrumbs or panko crumbs to give the tempeh sticks extra crispiness so keep that in mind when you try this recipe! I will add it in the notes on the recipe too. They are delicious without the breadcrumbs but I think it would have added more flavor and texture. 

     

    Sesame Crusted Tempeh Sticks - sort of like crispy chicken tenders, but vegan! Served with a citrus soy dipping sauce! From The Glowing Fridge

     

    Did you know sesame seeds are an amazing source for calcium?! As well as manganese, iron, phosphorus and zinc! Score. Since going vegan, I’ve added more seeds into my diet (Chia, Hemp, Sunflower and Sesame Seeds). I especially love adding sesame seeds over salads and have yet to try adding them to baked goods. Cookie recipe to come?!

     

    Sesame Crusted Tempeh Sticks - sort of like crispy chicken tenders, but vegan! Served with a citrus soy dipping sauce! From The Glowing Fridge

     

    Sesame Crusted Tempeh Sticks - sort of like crispy chicken tenders, but vegan! Served with a citrus soy dipping sauce! From The Glowing Fridge

     

    Print

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    Sesame Crusted Tempeh Sticks

    • Prep Time: 5
    • Cook Time: 20
    • Total Time: 25
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 2 packages of tempeh (cut into about 14 sticks)
    • 1/4 cup almond milk
    • 2 tablespoons vegan mayonaise
    • 1/2 tablespoon dijon mustard
    • 1 tablespoon tamari (or soy sauce)
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon garlic powder
    • 1/4 cup sesame seeds (or more if needed)
    • 2 tablespoons breadcrumbs or panko crumbs

    Citrus Soy Tahini Dipping Sauce

    • 1/4 cup tamari
    • 2 tablespoons tahini
    • juice from 1 lime
    • 2 teaspoons maple syrup (or agave or honey)
    • dash of red pepper flakes
    • sea salt and pepper to taste
    • green onion to garnish

    Instructions

    1. Preheat oven to 350 degrees and line a baking sheet with wax paper or aluminum foil.
    2. Remove tempeh blocks from packages and slice into 14 pieces (7 per package).
    3. In a small bowl, combine almond milk, mayo, dijon mustard, tamari, red pepper flakes, pepper, and garlic powder. Whisk until well combined.
    4. In a separate small bowl, add the sesame seeds and breadcrumbs.
    5. Dip the tempeh sticks into the liquid mixture and then pour the sesame seeds over the sticks with your fingers to stick to the mixture. (If you dip the sticks into the sesame seeds they get all sticky and clump together so I found that pouring them over helps to avoid a huge mess and waste of sesame seeds!) Continue until all the sticks are covered.
    6. Transfer to the lined baking sheet and bake for 15 minutes.
    7. While the tempeh is baking, prepare the dipping sauce. In a small bowl, combine all the dipping sauce ingredients and mix until well combined.
    8. Allow the tempeh to cool for a couple minutes before serving. Serve with the dipping sauce. I like to serve these sticks with a leafy green salad too.
    9. Enjoy!

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

    Recipe Card powered byTasty Recipes

    How was your weekend? On Saturday, Marty and I went to hang with my fam in Lake Geneva at The Abbey for an antique boat show with restored wooden boats (so cool!) and some new speed boats that served as motivation 😉 we had the best time walking around with cocktails, looking at these classic and vintage boats, then getting a late lunch and heading back to our lake house which is a short drive away. The lake is so beautiful this time of year, with a certain calmness, right before the leaves are about to fall and the air turns cooler. We really needed a fun day! Then Sunday we were back at it, working and getting ready for the week. I have some fun interviews coming up to share with you! Hope you have an amazing week and happy Monday!

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    Reader Interactions

    Comments

    1. Paula Eley

      October 23, 2014 at 5:51 am

      Trying these tonight

      Reply
      • Shannon Leparski

        October 23, 2014 at 8:41 am

        These are yummy! Hope you enjoy 🙂

        Reply
    2. betsy shipley

      September 30, 2014 at 11:00 pm

      Have to run up to the health food store for my sesame seeds, looks great and can’t wait to try them.
      Happy eating.
      betsy shipley
      makethebesttempeh.org

      Reply
    3. Kathy Sturr of the Violet Fern

      September 30, 2014 at 7:23 am

      I just knew I wouldn’t regret picking up that tempeh yesterday! I can’t wait to make these – yum. Thanks!

      Reply
    4. Michele @ Two Raspberries

      September 29, 2014 at 7:41 am

      these sound delicious! and I love how healthy 😉 perfection!

      Reply

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    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    yes, being a mama will always be my #1 priority bu yes, being a mama will always be my #1 priority but in that I’ve sort of lost myself.

It’s my own doing too so don’t feel bad for me 😂 because it truly never felt right to leave my girl. We are very attached. Am I crazy? Yes, probably. But I’m okay with that. I realized my baby will be FINE if I go get a professional haircut or a pampering pedicure. Idk what changed but I think it’s the fact that I’m noticing more wrinkles and my hair could use a transformation. It’s greasy, heavy and lacking life. So I’m getting a haircut this week 💇‍♀️ I’m changing to a customized hair care system AND I’m scheduling a hydra facial because my skin desperately needs hydration. My skin, hair and nervous system need some serious self care haha.

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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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