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Sherried Tempeh

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 Tbsp olive oil

  • ½ small yellow onion, diced

  • 1 tsp parsley

  • 8 oz tempeh, diced

  • ½ c cooking sherry

  • ½ c ketchup

  • 1 tsp oregano

  • Salt and pepper, to taste

  • Cooked rice, for serving


1. In a medium skillet, heat olive oil. Add onion and parsley and sauté until onion begins to soften.

2. Add diced tempeh, stirring occasionally. 

3. In a small bowl, whisk together cooking sherry, ketchup, and oregano. 

4. When tempeh has browned on all sides, add ketchup mixture to the pan. Let simmer for 5 minutes, until the sauce has reduced. Salt and pepper to taste.

5. Serve over rice.