Barbecue Baked Tempeh served here with roasted asparagus, brown rice and sautéed mushrooms. |
Recipe by Jolinda Hackett via About.com
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.
Ingredients:
•
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
Preparation:
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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