in depth


Picnic with Tempeh

Meatless Barbeque Burger

Practicing yoga is sure to make you more aware of what you think, do, say and eat. For many (including myself), teaching yogic lifestyle and meditation includes sharing the benefits of a healthful vegetarian diet. Many people think going meatless involves foods that are boring and flavorless. Even long-time vegetarians can find themselves in a creative cooking rut, so it’s always fun to explore new foods and recipes.

Yogis choose to be meatless for various reasons. You may find it makes your body lighter and your yoga practice easier. Perhaps doing yoga is helping you to develop a new respect for animals, through understanding ahimsa or non-violence (Paul McCartney said he does not eat meat so that he can walk by any animal with a clear conscience.) One goal of yoga asana is to help your body purify itself of toxins and be as clean and healthy as possible. A vegetarian diet can help you reach this goal. Going vegetarian also helps “green” the environment by lowering your carbon footprint.

This recipe will whet your appetite for meatless dishes and features a lovely “barbeque” sauce to marinate the fermented soy patties (tempeh). Enjoy tempeh on a whole-wheat bun with fresh-roasted corn-on-the-cob and egg-free potato salad for a vegetarian summer feast!

Tempting Tempeh (from the Sewall House Yoga Retreat Recipe Book)

Two 8 oz. packages tempeh, cut in squares

½ C olive oil
2 t sesame oil
2 T organic ketchup
2 t Tamari ¼ t rice vinegar
1 t Cajun seasoning
1 garlic clove, pressed
1 t maple syrup
½ t salt

Marinate tempeh for two hours, then bake on a cookie sheet at 350 degrees for 20-25 minutes. Tempting and tasty!

Donna Amrita Davidge
Kundalini Yoga Teacher, Writer
Sewall House Yoga Retreat

Recommended: The Tempeh Cookbook by Dorothy R. Bates


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