Baked Marinated Tempeh
Source of Recipe
By Nettie Cronish
List of Ingredients
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� cup (125 mL) red wine or apple juice
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2 cups (500 mL) vegetable broth or water
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� cup (50 mL) soy sauce
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2 tbsp (30 mL) extra-virgin olive oil
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3 cloves garlic, minced
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2 tsp (10 mL) Dijon mustard
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� tsp (2 mL) crumbled dried sage
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1 tsp (5 mL) dried thyme leaves
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� tsp (1 mL) dried red pepper flakes
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1 tsp (5 mL) maple syrup
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1 lb (500 g) tempeh, cut into �-in (.6 cm) cubes
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Sesame seeds
Recipe
Preheat oven to 350F (180C). Combine wine, broth, soy sauce, oil, garlic, mustard, sage, thyme, red pepper flakes and maple syrup in a large bowl. Stir in cubed tempeh and let mixture sit for 5 minutes. Oil a rimmed baking sheet lightly. Scoop tempeh and marinade onto baking sheet. Sprinkle with sesame seeds.
Bake for 30 minutes. Cool on a rack. Marinated tempeh can be kept in fridge for 1 week.
Tip: Tempeh is made by fermenting crushed, cooked soybeans. It is usually sold frozen in health food stores. Do not eat raw.
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