Looking for a delicious meal for dinner or meal prep? Look no further. This Greek marinated tempeh bowl is so dang delicious. I paired the Greek tempeh with creamy orzo and beautiful, colorful vegetables. Throw the honey mustard dressing on top and you have a match made in tempeh bowl heaven. 

Why you’ll love this Greek tempeh dish: 

• 30-Minutes: Prep and make this baby in only 30-minutes. Yep, a great meal without all the time you need to make it
• Meal Prep: Leftovers of this are fantastic so make a batch and save it for quick and healthy lunches or dinners all week
• Versatile: Swap out the veggies for whatever you’re trying to use up in  your fridge. Use different noodles than orzo. Get creative!
• Vegetarian: Yep, this dish is perfect for all those people with dietary restrictions and preferences. However, I did use honey in the dressing, so it’s not vegan

Ingredient Notes: 

For this Greek tempeh dish you’ll need the following ingredients (listed below), however, let’s highlight a few of those key ingredients: 

Tempeh: A great meat substitute for vegan and vegetarians, tempeh is made from fermented soybeans and like most fermented foods, that means it’s super nutrient-dense. Tempeh is also high in protein and various vitamins and minerals too!

Marinade: To add the Greek pizzazz to the tempeh, I’ve combined the go-to ingredients for Greek flavoring which is olive oil, basil, oregano and garlic, however, get creative and make your own marinade for a different spin on this dish.

Vegetables: Again, you can really swap out what I’ve selected with whatever you have, there are so many amazing veggies you could use in these bowls. Get creative!

How to make Greek tempeh and creamy orzo: 

1. Let’s start by first marinating Tempeh.  To a large bowl, combine all the Tempeh ingredients and stir/coat till each piece is well coated. Let that marry for at least 30 minutes in the fridge.
2. While the tempeh marinates, prepare the toppings by cutting/prepping them and also make the Honey Mustard Dressing by adding all the ingredients into a small dish and stirring to combine.  Place in the fridge till service.
3. 10 minute before removing the tempeh from the fridge, begin cooking the orzo.  To a large pot, add the butter and let it heat for 30 seconds before adding garlic and orzo.  Let each piece of orzo toast up nicely, stirring often to avoid burning.  To the pot, add the vegetable stock paste (if you don’t have this, just use 2 cups of vegetable stock) and stir till coated.  Increase heat to medium and add the zucchini to the pot along with the water.  Stir to avoid any sticking and bring to a boil.  Once boiling, place the lid onto the pot and cook down for 10 minutes or until the orzo is al dente. Once al dente, add the coconut milk and parmesan cheese. Stir till combined and cook for another 3-5 minutes before checking for salt and pepper.  Remove from the heat and set aside.
4. Grab a large cast iron skillet and lightly grease with oil spray of choice. Use tongs to transfer each piece of Tempeh to the cast iron skillet and cook for 4 minutes on each side.  You want each piece to be golden but some pieces may look burnt because of all the spices.  Don’t worry!
5. Plate each dish by starting with a generous amount of Orzo, then Tempeh, your toppings and some honey mustard dressing!

Expert Tips & FAQ: 

Orzo: If you are not a fan of orzo then use any small pasta.

Tempeh: If you’re not a fan of Tempeh then use pressed Tofu or any other protein source of choice.

Spices: Have fun with the spices, make this dish your own!  Feel free to omit or add your favorites as you please!

Honey: If you are vegan, use maple syrup in the dressing instead of honey.

Other recipes you’ll love:

• One-Pot Quick & East Plant Based Baked Beans
• Plant-Based Moussaka
• Creamy Pesto Tomato Lasagna
• Vegan West African Stew

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

Greek Tempeh with Creamy Orzo and Honey Mustard Dressing

★★★★★ 5 from 1 reviews

• Author: Maria Koutsogiannis
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Cuisine: Mediterranean Inspired
• Diet: Vegetarian

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Description

This delicious Greek tempeh bowl is made with Greek marinated tempeh and paired with creamy orzo. It’s delicious!

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Scale 1x2x3x

Ingredients

For the Tempeh:

227g of Lightlife Original Tempeh, cut into cubes

1 tbsp. Olive oil 

1 tbsp. Dried basil leaves

1 tbsp. Dried oregano leaves

1 tbsp. Garlic powder

1 tbsp. Umami spice (optional)

Juice of 1 lemon

For the Orzo:

1 tbsp. Butter

2 cloves of garlic, pressed 

1 cup orzo

1 tsp vegetable stock paste

1 medium-sized zucchini, cut into whole chunks

Season to taste with salt and pepper

2 cups boiling water

½ cup coconut milk

¼ vegan parmesan cheese or regular parmesan cheese

For the Honey Mustard:

3 tbsp. Honey

3 tbsp. Yellow mustard

2 tsp olive oil

Dash of salt and pepper

Toppings: 

fresh tomatoes, fresh zucchini, and fresh oregano (all completely optional)

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Instructions

Let’s start by first marinating Tempeh.  To a large bowl, combine all the Tempeh ingredients and stir/coat till each piece is well coated. Let that marry for at least 30 minutes in the fridge. 

While the tempeh marinates, prepare the toppings by cutting/prepping them and also make the Honey Mustard Dressing by adding all the ingredients into a small dish and stirring to combine.  Place in the fridge till service. 

10 minute before removing the tempeh from the fridge, begin cooking the orzo.  To a large pot, add the butter and let it heat for 30 seconds before adding garlic and orzo.  Let each piece of orzo toast up nicely, stirring often to avoid burning.  To the pot, add the vegetable stock paste (if you don’t have this, just use 2 cups of vegetable stock) and stir till coated.  Increase heat to medium and add the zucchini to the pot along with the water.  Stir to avoid any sticking and bring to a boil.  Once boiling, place the lid onto the pot and cook down for 10 minutes or until the orzo is al dente. Once al dente, add the coconut milk and parmesan cheese. Stir till combined and cook for another 3-5 minutes before checking for salt and pepper.  Remove from the heat and set aside.

Grab a large cast iron skillet and lightly grease with oil spray of choice. Use tongs to transfer each piece of Temph to the cast iron skillet and cook for 4 minutes on each side.  You want each piece to be golden but some pieces may look burnt because of all the spices.  Don’t worry!

Plate each dish by starting with a generous amount of Orzo, then Tempeh, your toppings and some honey mustard dressing!

Enjoy!

Notes

Orzo: If you are not a fan of orzo then use any small pasta.

Tempeh: If you’re not a fan of Tempeh then use pressed Tofu or any other protein source of choice.

Spices: Have fun with the spices, make this dish your own!  Feel free to omit or add your favorites as you please!

Honey: If you are vegan, use maple syrup in the dressing instead of honey.

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Nutrition

• Serving Size: 4
• Calories: 445
• Sugar: 16.4
• Sodium: 830.3
• Fat: 17.5
• Saturated Fat: 8.5
• Unsaturated Fat: 1.8
• Trans Fat: 0
• Carbohydrates: 63.8
• Fiber: 5.1
• Protein: 12.7
• Cholesterol: 7.7

Keywords: recipe, bow, spice, vegetarian