Officially being one of my new favorite recipes, this Tempeh parm is crispy but baked! Perfect to make for your family or even meal prep.
I love “parmesan” anything. Whether it’s eggplant, seitan, or tofu…It’s always the perfect dish! However, I decided to switch it up and try it with some Tempeh. I officially think Tempeh is my favorite way to enjoy it. It is also a great recipe to try if you want to get into Tempeh, but are not sure how to approach it.
The cheese that I use is the Daiya Premium Mozzarella Cutting Board Shreds. If you haven’t had the new shreds, I highly recommend trying them. The flavor is more dairy-like and the texture is on point. They’re formulated differently compared to their original shreds and have easily become my favorite shredded Vegan cheese.
Daiya is actually the first Vegan cheese I tried almost 3 years ago! I was drawn to the fact they were nut free (however they are also gluten, soy and *obviously* dairy free). So they’re perfect with those with allergies. Always about sharing my allergy free finds!
The new Cutting Board Shreds are also available in the cheddar and pepper jack flavor.
I served the tempeh parm over some pasta mixed with arugula. If you’ve followed me for awhile you would know arugula is one of my favorite greens. Especially when mixed with pasta!
I hope that you enjoy this recipe!
If you make any of my recipes, don’t forget to tag me on Instagram @plantbasedajne
Thank you to Daiya for sponsoring this blog post. It means a lot to me to work with brands I love and who support my blog!