These baked tempeh sticks taste like they're coated in breadcrumbs, without the gluten! The crunchy crust is made from a combination of almonds and hazelnuts, giving it a nutty taste along with its pleasant texture.These tempeh sticks make a great entrée for an everyday meal when paired with vegetables and a side of ketchup for dipping.

Nutty Baked Tempeh Sticks [Vegan, Gluten-Free]






For the Marinated Tempeh:

  • 1 tablespoon grated ginger
  • 1 garlic clove
  • 3 cups water
  • 1/4 cup gluten-free aminos or tamari
  • 1 8-ounce packaged gluten-free tempeh, sliced into 6 long sticks

For the Flax Egg:

  • 2 tablespoons ground flaxseed
  • 1/2 cup warm water

For the Almond Hazelnut Crust:

  • 1/2 cup raw almonds
  • 1/2 cup raw hazelnut
  • Salt and pepper, to taste

For the Ketchup:

  • 1-inch piece ginger
  • 1 tablespoon balsamic vinegar
  • 3 pitted dates
  • 1 cup fresh cherry tomatoes


To Marinate the Tempeh:

  1. Combine ginger, garlic, water, and tamari in a saucepan and then add the sliced tempeh. Cook on low for about 10-15 minutes.
  2. Drain tempeh, set aside, and let cool.

For the Flax Egg:

  1. In a large mixing bowl, combine the ground flaxseeds and warm water. Mix well and let sit for about 5 minutes until the consistency resembles thick pancake batter.

To Make the Crunchy Tempeh Sticks:

  1. Add almonds and hazelnut into a food processor or high-speed blender and process, until coarse and sand-like consistency is achieved.
  2. Add salt and pepper and process for few more seconds.
  3. Place in a small mixing bowl and set aside.
  4. Preheat oven to 350°F and line a baking sheet with parchment paper.
  5. Dip each slice of tempeh into the flax egg and immediately coat well in the almond and hazelnut mixture.
  6. Set coated tempeh pieces onto a baking sheet and bake for 20-30 minutes, or until golden brown and crisp.
  7. Remove from oven, let cool for a couple of minutes, and serve.

To Make the Ketchup:

  1. Combine all ingredients in a blender and purée until smooth.

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