Oval Sticks & DipMarinade

1 pint orange juice.
½ cup Lemon juice;.
2 TBS. shoyu.

Flour mixture

1 cup Whole Wheat flour.
1 TBS Onion powder.
1 tsp. powdered ginger.
½ tsp. paprika.
1 tsp. sea salt.


Scour the surface of 2 packages of Surata Multigrain Tempeh lightly with a fork. Cut lengthwise into ½ inch strips. Marinate the strips in orange-lemon juice mixture for a least an hour. (Overnight is best). Drain in a colander.
Prepare the flour mixture. Dust the tempeh sticks in the mixture and place on a well-oiled baking pan. Bake at 350’ for 20 minutes. Flip and bake for another 20 minutes. Serve with your favorite dip or tartar sauce.

Tempeh Dip or Spread


1 package of Surata Original Soy Tempeh in a saucepan with one cup water.
2 TBS tamari or soy sauce.
2 bay leaves.

Cover and simmer for about half an hour. Cool the tempeh, then grate or process it. Chop a bunch of green onions and add to the tempeh. Mix well.


¼ cup fresh parsley, minced.
¼ cup soy mayonnaise.
¼ cup yogurt or sour cream

Mix well and refrigerate for at least two hours before serving as a dip or sandwich spread.