Oat Tempeh with Greens

Katy Meyer's creative tempeh dish using rolled oats. 


  • 1/2 cup rice flour
  • 1/4 cup corn starch
  • 1/2 cup coconut milk
  • 1 Tbsp. soy sauce
  • 1/2 cup water
  • 1 tsp. fresh ground pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. coriander
  • 1/4 tsp. thyme
  • 1/4 tsp. salt
  • 1 cup rolled oats
  • 16 oz. tempeh
  • fresh mixed greens
  • 3 radish
  • 1 carrot


Begin by breading the tempeh. For the batter, you’ll need three bowls. In the first bowl, add rice flour and corn starch. Mix together. In a second bowl, add the wet ingredients: coconut milk, soy sauce, and water. Mix together. And in a third bowl, combine pepper, onion powder, garlic, nutritional yeast, coriander, thyme, salt and rolled oats. Stir together

Cut tempeh into thin slices. Place the tempeh in the first bowl, and dredge so the tempeh is coated. Place the tempeh into the second bowl with the wet ingredients until it’s coated. Finally place the tempeh into the third bowl, and coat with oat mixture.

Heat oil in a frying pan at medium high heat. Fry the tempeh until it’s heated through, and the oats have taken on a slight golden color.

Mix together fresh greens, carrots, and radishes to make a sald. Add the fried tempeh to the salad. Serve and enjoy! 

tempeh oats

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