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Seared Tempeh & Watermelon – Guest Blog Post

Grilled Watermelon Tempeh

Get ready for a late summer treat! Today we have a special guest, Karin Lazarus from Delicious Living. She’s sharing a tasty recipe that you can enjoy, in what I call late summer. Even though it’s officially fall, in our neck of the woods, we’ll enjoy the summer feel for a few more weeks.

This vegan dish boasts fresh summer fruits, watermelon and apricots, as well as meat-like pieces of flavorful tempeh served over spicy arugula. Vegans and meat-eaters alike will love this flavorful dish.

Allergy Status: Gluten Free, Dairy Free, Egg Free, Nut Free, Peanut Free, Cane/Refined Sugar Free, Yeast Free, Coconut Free, Legume Free, Sesame Free, Nightshade Free, Diabetic Friendly, Vegan

Ingredient tips: A ripe watermelon should sound hollow when tapped and have a dull (rather than shiny) exterior. If you purchase pre-cut watermelon, look closely at the flesh; it should be firm, unblemished, and not overly grainy. If it has lots of white seeds along with the normal brown-black seeds, then it was picked from the vine too early. Select deep yellow-orange apricots that are firm and plump.

Serving tip: Accompany with cracked wheat and couscous pilaf plus steamed sugar snap peas.

1/2 cup plus 3 teaspoons extra-virgin olive oil, divided
1/4 cup balsamic vinegar
1 pound tempeh, cut into 1-inch cubes
4 firm, ripe apricots, pitted and halved
8 slices seedless watermelon, cut into thick wedges
2 cups baby arugula leaves







  1. Preheat grill to medium heat. Whisk 1/2 cup oil, vinegar, 1/4 teaspoon salt, and pepper in a medium bowl. Add tempeh cubes; marinate 15 minutes, tossing occasionally.
  2. While tempeh marinates, brush apricot halves and watermelon slices with 3 teaspoons olive oil. Grill apricots for 1 minute on each side. Transfer to a plate and set aside. Grill watermelon slices for 2 minutes per side, until slightly caramelized. Sprinkle with remaining sea salt and set on plate with apricots.
  3. Remove tempeh cubes from marinade (reserve liquid) and grill on skewers or in a grill basket until slightly charred.
  4. To serve, place 2 slices grilled watermelon on each plate. Top each slice with ¼ cup arugula, tempeh, and 2 apricot halves. Drizzle with reserved marinade to taste, and serve immediately.

PER SERVING: 563 cal, 45% fat cal, 31g fat, 5g sat fat, 0mg chol, 25g protein, 59g carb, 3g fiber, 520mg sodium


Grilled Watermelon Tempeh

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