Beer-Onions and Tempeh

Beer-Onions and TempehOver the summer we hosted a BBQ and I purchased too much beer–way to much actually. I do like beer but I’m not much of a beer drinker. So I had all this beer kind of just sitting in a cooler. I then began thinking–beer battered onions are a thing, I’m sure there are some beer and onion recipes available. I found one with sausage that look simple enough to make, so I decided to veganize it with tempeh. I’ve made it a few times, and each attempt I served it over something different–rice, potatoes, mashed potatoes, next up will be polenta. The result is always the same–delicious. It is now one of my favorite go-to’s when I’m looking for something fun and easy to prepare. I hope you enjoy. Recipe below.


  • 1 bottle of beer
  • Three medium to large onions
  • Tempeh
  • Vegan butter substitute
  • 1 tbsp Liquid amino
  • 1/4 tsp Garlic salt
  • 1/2 tbsp of Apple cider vinegar
  • One cup of water (approximately)
  • A dash of salt
  • 1/4 tsp of olive oil


  • Slice the onions so they are thin round slices
  • Slice tempeh into 1/4 in strips
  • Add water to a saucepan and bring to boil. Add liquid amino, garlic salt, apple cider vinegar, and the tempeh. Cook for ten minutes.
  • Meanwhile, In a large pan, approximately¬† 2 qts, put heat up the olive oil, and add the onions. add the salt, and cook 3-5 minutes, stirring occasionally, until onions are translucent. Add the beer and bring to boil. Once boiling, reduce to medium – low heat.
  • Once the tempeh is cooked, remove tempeh from water, and add them to the onions. Cover the lid and let cook for about 20 minutes.
  • Remove tempeh from beer-onion pot, put on a plate and set aside. In a separate saucepan, melt some vegan butter, then fit as many tempeh slice to the pan as possible. Cook about 5 minutes, then flip the tempeh over. After both sides are browned, remove and repeat the process with the remaining tempeh.
  • When all the tempeh have been browned, turn off the beer onion and you are ready to eat.

As mentioned, this works well with rice and potatoes. The tempeh will be infused with a buttery flavor and beer, while the onions will also taste like beer. It’s delicious and easy.

The beer I used was Yard’s Brawler. It’s a vegan beer of course, and is amber in color. Any vegan beer with a bit of heft to it should do – I don’t think this would go with a lite beer. But it might, who knows. Either way, give this a try.

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