Maple Marinated Tempeh Recipes

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MAPLE-MARINATED TEMPEH

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.

Provided by Raspberrytart

Categories     Vegan

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8



Maple-Marinated Tempeh image

Steps:

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

Nutrition Facts : Calories 488.9, Fat 35.6, SaturatedFat 5.5, Sodium 2047.2, Carbohydrate 28.4, Fiber 1.1, Sugar 16.8, Protein 18.1

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

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