Sweet, tangy, and spicy all at once, this apricot-glazed number—starring Lightlife Original Tempeh—is a wonderful way to incorporate satisfying plant-based protein into any weeknight dinner. Join Food52's Resident Vegan Adventurer Murielle Banackissa as she takes us through each step of her recipe, from mixing up the glaze to sautéing the tempeh till it's golden-brown.

"Maybe you call it a sub, or a submarine, or a hoagie, or a grinder—whatever the name, it’s as good as a desk lunch gets," according to Emma Laperruque, our Resident Minimalist and Big Little Recipes columnist. In this episode, she shares a plant-based riff on a classic—an Italian sub—with Lightlife Smoky Tempeh Strips, plus plant-based mayo and plant-based cheese, like Chao Slices.

Both tempeh lovers and skeptics alike are sure to be fans of this savory, umami-packed dish from Food52’s Vegetarian-at-Large Amy Chaplin. Starring Lightlife’s Original Tempeh baked in a flavorful marinade (maple syrup, Dijon, tamari, and more), this plant-based bowl is rounded out with black rice, a crisp carrot salad, and creamy tahini drizzle. Check out Amy’s episode below to hear every delicious detail.

For the ultimate cozy meal or snack, look no further than Food52 Resident WoonHeng Chia’s warming Buffalo Tempeh and Caramelized Onion Baked Buns. Listen along as she walks us through the recipe—featuring a savory filling with Lightlife Buffalo Tempeh Strips and sweet caramelized onions—and shares her favorite shortcuts (hint: store-bought pizza dough).