Maple-Marinated Tempeh

Raspberrytart's Note:

Spicy and sweet tempeh that melts in your mouth, suitable for vegans and those with lactose/wheat/gluten intolerances. Can be served warm or cold. Keeps in fridge for up to 5 days. Can be used as burger/sandwich filling or with greens for optimal food combination. Recipe adapted only slightly from Peter Berley's "The Modern Vegetarian Kitchen". My most requested recipe.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 300 g tempeh
• 1/2 cup olive oil
• 1/2 cup tamari
• 1/2 cup apple cider vinegar
• 1/3 cup maple syrup
• 2 teaspoons ground cumin
• 2 teaspoons ground red chili pepper
• 1 teaspoon paprika

Directions:

1. Preheat oven 230 degrees celcius.
2. Slice tempeh into pieces desired size.
3. Select ovenproof dish that holds the slices in a single snug layer.
4. In a bowl, whisk together remaining ingredients.
5. Pour half of marinade into baking dish and place tempeh on top.
6. Pour over remaining tempeh.
7. Cover baking dish with foil and form a tight seal.
8. Bake for 15 mins then use tongs to turn over tempeh and bake covered for another 15 minutes.
9. Remove foil and continue to bake uncovered for further 10 mins or until browned.

Reviews

[.TnT.]

Delicious! Very flavorful... Anything would be wonderful made with this sauce! Yum Yum....

[Jenz SD]

Very good and easy tempeh dish! I ended up with more marinade than I thought I would, but it would be good to use with tofu or something else... I put my tempeh over room temperature baby spinach and it was a nice combo. The spinach helped balance out the sweet and tangy flavor of the tempeh.

[Nose]

The marinade is like a barbecue sauce, and the amount of oil gives it a richness. I ate this with brown rice and steamed green beans. It was a vegan dinner that felt like a stick-to-your-ribs, meat-and-potatoes American meal.