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Baked Marinated Tempeh




Source of Recipe


By Nettie Cronish


List of Ingredients




•
½ cup (125 mL) red wine or apple juice

•
2 cups (500 mL) vegetable broth or water

•
¼ cup (50 mL) soy sauce

•
2 tbsp (30 mL) extra-virgin olive oil

•
3 cloves garlic, minced

•
2 tsp (10 mL) Dijon mustard

•
½ tsp (2 mL) crumbled dried sage

•
1 tsp (5 mL) dried thyme leaves

•
¼ tsp (1 mL) dried red pepper flakes

•
1 tsp (5 mL) maple syrup

•
1 lb (500 g) tempeh, cut into ¼-in (.6 cm) cubes

•
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.