Prep 15 mins
Cook 25 mins
With a smoky sweet flavor that reminds one of bacon, you will enjoy this! A great little gem of a recipe from Vegetarian Cooking for Everyone cookbook by Deborah Madison.
- 1 (8 -10 ounce) package tempeh
- 2 garlic cloves, minced (or put through press)
- 2 onions, slices
- 2 bay leaves
- 4 thin slices ginger
- 1 whole clove
- 1⁄4 teaspoon chipotle pepper, pureed (or a few drops liquid smoke)
- 2 tablespoons molasses
- 1 1⁄2 teaspoons tomato paste
- 1 tablespoon vegetable oil
- 1⁄4 cup soy sauce (thin, not thick)
- Slice the tempeh crosswise into thin strips.
- Combine the remaining ingredients in a small skillet. Bring to a boil and add the tempeh. Simmer slowly, covered, for 15 minutes. Remove the lid, and continue cooking until all liquid has been absorbed.
- At this point the tempeh will begin to fry in the oil. Cook until nicely glazed and browned, about 5 minutes.
This was yummy and so easy to make which wins it points in my book. The flavor is good and even my non-veg. hubby & our 14-month old daughter enjoyed it and asked for more. We'll definitely make it again, it's a good weeknight meal when you don't feel like a big elaborate production. Thanks for sharing!
Mmmm...the sauce is fantastic, I think I would use it for other things as well. This worked out well, very tasty and quick to make. I was interupted in the middle of cooking this and it ended up in the frying pan much longer than it should have been. I'll be more careful next time because the tempeh really dries out if you go longer than the recipe states. As for ingredients I made as written except that I didn't want to open a tin of tom paste, so I just used some ketchup, and instead of soy I used about 2 tbsp of Braggs. Thank you Sharon!