This will make you wonder how anything can be so delicious.
I love my carbs, but sometimes I need a break from pasta. This vegan, gluten-free meal always hits the spot: crispy pesto tempeh served over a creamy, Parmesan-style polenta. The tempeh is crumbled and baked until golden and crunchy, while the polenta cooks into a silky, cheesy base. A bright, herb-forward pesto ties it all together for a satisfying, comforting main course.
This version keeps things lighter by replacing oil in the pesto with vegetable broth, but it never sacrifices richness. Tempeh can be hit-or-miss if it’s not prepared well — to me it needs texture. Crumbling before baking yields small, crispy nuggets that are addictive and perfect with soft polenta.
The polenta is outrageously cheesy thanks to nutritional yeast and vegan butter. It delivers the familiar savory notes of Parmesan without dairy and forms a rich, comforting foundation for the pesto-tempeh topping.
This dish is my go-to when I want something hearty but not pasta — and it’s a favorite for relaxed date nights at home. The contrast of textures — crunchy tempeh, creamy polenta, and silky herb pesto — keeps every bite interesting.
The first bite of this crispy pesto tempeh can feel like love at first taste. The polenta is lush and pillowy, and the whole plate comes together as a comforting, flavorful meal you’ll want to make again.
Vegan Crispy Pesto Tempeh with Parmesan Polenta
Course: Main Course
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Servings: 4 Author: Lauren Hartmann
Ingredients
Vegan Pesto
- 2 C. fresh basil
- 2 Tbsp. walnuts or pine nuts
- 2 cloves garlic
- 2 Tbsp. nutritional yeast
- 1/3 C. vegetable broth
- Juice of 1 lemon
- Salt and pepper to taste
Crispy Tempeh
- 8 oz. tempeh
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
Vegan Creamy Parmesan Polenta
- 2 C. vegetable broth
- 2 C. almond milk or other non-dairy milk
- 2 cloves garlic, chopped
- 1 C. yellow cornmeal
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. vegan butter (such as Earth Balance)
- 3 Tbsp. nutritional yeast
- 1/4 C. full-fat coconut milk
Instructions
- Preheat the oven to 400°F (200°C).
- Make the pesto: combine basil, nuts, garlic, nutritional yeast, vegetable broth, lemon juice, salt and pepper in a blender or food processor. Pulse until smooth, taste and adjust seasoning. If the pesto is too thick, add a splash more vegetable broth.
- Prepare the tempeh: crumble the tempeh into a mixing bowl. Add olive oil, salt and pepper and toss to coat evenly. Spread the crumbled tempeh in a single layer on a baking sheet and bake at 400°F for 10–15 minutes, turning once, until crispy and browned.
- Make the polenta while the tempeh bakes: in a medium or large pot, combine vegetable broth, almond milk and chopped garlic. Bring to a gentle boil over medium-high heat.
- Once boiling, slowly pour the cornmeal into the liquid in a steady stream, whisking constantly to prevent lumps. Continue whisking until fully combined.
- Reduce heat to low and simmer, stirring frequently, for 8–10 minutes or until the polenta is thick and the cornmeal is soft and creamy.
- Remove from heat and stir in vegan butter, nutritional yeast and coconut milk. Taste and adjust salt and pepper as needed.
- When tempeh and polenta are ready, toss the tempeh with about half of the pesto. Serve polenta in shallow bowls, top with crispy pesto tempeh and drizzle with remaining pesto.
Notes
If you prefer a smoother pesto, add extra vegetable broth one tablespoon at a time. The polenta will thicken as it cools, so serve it while it’s still warm and creamy. Leftover tempeh is excellent on salads or in wraps the next day.
