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Tuesday, November 19, 2013

Review: Smiling Hara Tempeh

We have tried tempeh on numerous occasions and have never really enjoyed it.  In case you're not familiar with tempeh, it is fermented soybeans.  We've tried different brands, different recipes, different spices/seasonings and never really cared for it.  That was before we discovered Smiling Hara Tempeh!  It's a product of Asheville, North Carolina and boy is it different than all that commercially produced funky tasting tempeh you'll find at the grocery.  I've talked with Sarah at Smiling Hara in the past and she is awesome - I love supporting local companies that are providing us with awesome, healthy food choices.  You can find Smiling Hara at Whole Foods in the Southeast US, in the FREEZER section.


What's so great about Smiling Hara you ask?  They have different kinds of tempeh, made from black-eyed peas, black beans and then also the traditional soy bean tempeh. So, for those people trying to avoid soy, you can still benefit from a fermented product and also be soy-free!  All of their products are Non-GMO and contain only 3 ingredients.  We tried this awesome recipe listed on the Smiling Hara Website tonight, which is from the Flip Cookbook website.  It's awesome!  I used shiitake, maitake and baby bella mushrooms (you can never have too many mushrooms) and I added shallots.  I also didn't have any lemon, so I just omitted it. Give it a try - you'll love it!

Tempeh and Mushroom Medley

Makes: 4 servings
Ready in: 45 minutes


  • 1 tablespoon extra virgin olive oil
  • 1 12 oz packet of Smiling Hara Tempeh
  • 2 8oz packet mushrooms
  • 2 leek stalks
  • 2 tablespoon soy sauce (for those who are gluten-free – make sure you buy gluten-free soy sauce)
  • 10 garlic cloves
  • 1 teaspoon thyme , parsley
  • 1 cup vegetable broth
  • lemon to taste
  • 1/4 teaspoon ground pepper, salt (to taste)


1. Cut the tempeh into 1/4 to 1/2 inch cubes.

2. Clean and thinly slice the leeks. To really clean leeks start by trimming the roots and the green leaves. Chop the leeks in half lengthwise. Then hold it with white tops up under running water and fan the layers to remove all the debris.

3. Heat the olive oil in a skillet over medium heat. Add the tempeh and saute until it’s a golden brown – about 5 – 8 minutes. While this is cooking, slice the mushrooms.

4. Add the soy sauce, stir and cook till the liquid evaporates. Remove the tempeh from the pot.

5. To the same pan add the mushrooms, leeks and thyme. Add the garlic by pressing it through a garlic press.

6. Add the broth. Bring to a boil. Add the tempeh, stir well. Lower the heat to medium-low and cover. Cook for about 15 minutes. Uncover and cook until the sauce is thick. Stir in lemon, salt and pepper. Serve hot.



  1. You are so sweet Jennifer!! Thank you thank you for this review!

  2. My pleasure! Happy to support you guys and your awesome products.