Maple Marinated Tempeh Recipes

MAPLE BALSAMIC MARINATED TEMPEH

Maple Balsamic Marinated Tempeh image

This maple balsamic marinade flavors the tempeh, then it is baked to crispy perfection. I added garlic sautéed spinach, but you could also pair it with roasted veggies or seasoned potatoes for a meat + potato kind of meal. A meal that is gluten free, dairy free, simple + vegan!

Provided by Kate Van Horn

Yield 2

Number Of Ingredients 1

Ingredients

1 package of tempeh (I use original rather than 3 grain for this recipe) 1 tablespoon extra virgin olive oil 1 tablespoons garlic minced 2 tablespoons real maple syrup 4 tablespoons balsamic vinegar 1 teaspoon agave nectar

Steps:

1. Cut tempeh into thin slices- about 14-16 2. Pour marinade ingredients into a bowl + whisk 3. Add to a large ziploc bag + add tempeh pieces. 4. Allow to marinate for at least 2 hours or ideally overnight. Turn bag occasionally in fridge, allowing tempeh to be completely covered on both sides. 5. Once ready, preheat oven to 350 degrees. 6. Pour tempeh + marinade into baking dish. 7. Bake for fifteen minutes. 8. Flip tempeh pieces + bake an additional 15-25 minutes. Note: Make sure to look at packaging as sometimes tempeh contains gluten. 1. Cut tempeh into thin slices- about 14-16 2. Pour marinade ingredients into a bowl + whisk 3. Add to a large ziploc bag + add tempeh pieces. 4. Allow to marinate for at least 2 hours or ideally overnight. Turn bag occasionally in fridge, allowing tempeh to be completely covered on both sides. 5. Once ready, preheat oven to 350 degrees. 6. Pour tempeh + marinade into baking dish. 7. Bake for fifteen minutes. 8. Flip tempeh pieces + bake an additional 15-25 minutes. Note: Make sure to look at packaging as sometimes tempeh contains gluten.
1. Cut tempeh into thin slices- about 14-16 2. Pour marinade ingredients into a bowl + whisk 3. Add to a large ziploc bag + add tempeh pieces. 4. Allow to marinate for at least 2 hours or ideally overnight. Turn bag occasionally in fridge, allowing tempeh to be completely covered on both sides. 5. Once ready, preheat oven to 350 degrees. 6. Pour tempeh + marinade into baking dish. 7. Bake for fifteen minutes. 8. Flip tempeh pieces + bake an additional 15-25 minutes. Note: Make sure to look at packaging as sometimes tempeh contains gluten.

Nutrition Facts : Per Serving Calories

MAPLE-MARINATED TEMPEH

Maple-Marinated Tempeh image

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

Ingredients

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

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

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