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Campfire Cooking: Grilled Tempeh with Mushrooms

Posted on Aug 17, 2012 by in Recipes, Travel | 0 comments


The weather has decidedly cooled off here – it was only 68 F today! While I’m sad to see the end of summer approaching, one of my favorite things in the world is fall camping. I love cool-weather camping because it makes hearty soups and hot tea taste that much better. This filling dish is another one that is enjoyed just a little bit more when the weather is cooler. No one likes cooking with the oven when it’s super hot out and the same goes for an open campfire flame.

This meal is very easy to prep – entire prep only takes about 10 minutes – and the cooking is very low-hassle. The only thing to be aware of though is that depending on the heat of your flame, the onions and mushrooms will need quite a lot of attention – albeit for a very short amount of time.

If you dislike the slightly bitter taste that tempeh can sometimes have, you can soak it in filtered water for 10-15 minutes or so before you season it. Feel free to mix up the spices and flavors and even the veggies you serve with it. Some roasted tomatoes would be great addition to the mushrooms and onions and would give it a bit more of a saucy consistency.

If you have yet to get out camping this summer, now is your chance! There are a still a few weekends of summer remaining and Labor Day is usually a big camping weekend as well. Get out there and enjoy nature and remember that you can still get home cooked meals, even while sleeping under the stars!

Grilled Tempeh with Mushrooms


    For the Tempeh:
  • 8oz Tempeh
  • 1 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1 tbsp Olive Oil or Earth Balance
  • Salt and Pepper to Taste
  • For the Mushrooms:
  • 1/2 medium Onion, sliced
  • 1 cup Mushrooms, any kind, sliced
  • 1 tbsp Earth Balance
  • Salt and Pepper
  • Cooking Necessities:
  • Large Sheet of Foil
  • Cast Iron Skillet
  • Grate
  • Non-Stick Spray


  1. Get your flame going and let it burn down to height just below the grate. Get out your large sheet of foil and spray it with the non-stick spray.
  2. Cut the tempeh in half and then diagonally to create 4 triangles. Drizzle them with the olive oil or rub them with the Earth Balance and evenly sprinkle the spices and salt and pepper over each piece. Place on the foil and lay the foil on the grate over a low flame. Cook for 10 minutes, flip and cook 5-10 minutes more, checking frequently to ensure it is not burning.
  3. While the tempeh is cooking, place the cast iron skillet over the low flame and melt the Earth Balance. Add in the onions and let cook for 5 minutes or until they soften, stirring frequently. Add in the mushrooms and salt and pepper and cook an additional 5 minutes.
  4. To serve, plate the tempeh and then pour the mushrooms and onions over the top as a sauce.

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