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Garlic Balsamic Tempeh Foil Packets

Veggies, tempeh, garlic, balsamic vinegar, and herbs come together to make an easy savory entree

Course Main Course
Cuisine Italian
Keyword garlic, protein, sweet potato, tempeh
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 4 medium Idaho potatoes cut into 1 inch pieces
  • 4 carrots sliced
  • 1 large red bell pepper diced
  • 1/2 yellow onion diced
  • 2 tbsp olive oil extra virgin
  • salt and pepper to taste
  • 1 8oz package of tempeh
  • 4 tbsp vegan butter, melted I prefer Earth Balance
  • 4 cloves minced garlic
  • 1 tsp basil dried
  • 1 tsp oregano dried
  • 1/2 tsp thyme dried
  • balsamic vinegar to taste
  • fresh basil optional


  1. Preheat grill

  2. In a large bowl, combine potatoes, carrots, pepper, and onion. 

  3. Toss with olive oil and sprinkle salt and pepper to taste.

  4. Place four pieces, approximately 18x12 inches in size, on countertop and evenly distribute the veggies in the foil. 

  5. Chop tempeh into fourths. Take each of the four pieces and cut lengthwise in half and then cut each half into fourths (so eight pieces per fourth of the tempeh, or thirty-two pieces total).

  6. Whisk melted butter, garlic cloves, basil, oregano, and thyme together in a medium bowl. Add the tempeh and stir to coat.

  7. Divide the tempeh amongst the four foil packets. Fold the foil together over the veggies and tempeh, first in the middle and then on the ends. Your food should be completely covered by the foil. This will allow the steam to cook the food as it heats up. 

  8. Place packets on grill and cover for 20 minutes. Alternatively, these work just as well in the oven baked at 400*F for 40 minutes.

  9. Carefully remove and open the packets, being mindful of escaping steam (I use potholders for this step.)

  10. Drizzle with balsamic vinegar and sprinkle fresh basil if using.  

  11. Serve and enjoy.