Monday, February 17, 2014

Barbecue Baked Tempeh

Barbecue Baked Tempeh served here with roasted asparagus, brown rice and sautéed mushrooms.
Recipe by Jolinda Hackett via
Husband-Tested in Alice’s Kitchen

Tempeh is made from soybeans.  It contains more protein and fiber than tofu. If you've never tried tempeh, you can find it at Lost River Market & Deli. Incorporate this soy product crumbling it up and adding it to soups, casseroles, and your pasta sauce. Tempeh adds a chewy consistency to your dishes along with extra protein and fiber.  In this super easy and delicious baked tempeh recipe, the tempeh is baked in a barbecue sauce marinade. Use your baked tempeh to top off a pile of brown rice, or, slice open a whole wheat roll and make a vegetarian baked tempeh sandwich, topped with lettuce, tomato, avocado and perhaps some mayo.  It would be especially good served with your favorite cole slaw recipe.

   ½ pound tempeh
   ¼ cup soy sauce
   ¼ cup apple cider vinegar
   ¼ cup maple syrup
   ¼ cup olive oil
   1 teaspoon chipotle powder
   ½ teaspoon paprika
   ½ teaspoon cumin

Preheat oven to 350 degrees.
Cut the tempeh into cubes or narrow strips.  Place in a small baking dish. Whisk together the remaining ingredients.
Pour the marinade over the tempeh, coating evenly. Marinate for an hour or so.  Cover baking dish with a bit of parchment paper and then aluminum foil and bake for 20 minutes. Remove the parchment and foil and bake, uncovered, for an additional 10 minutes.

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