Wednesday, July 5, 2017

Barbecued Tempeh

Here is a photo of Barbecued Tempeh served along with
Greek Salad with Chickpeas.
Recipe from The Modern Vegetarian by Peter Berley
Husband-Tested in Alice’s Kitchen
4-6 servings

Here’s a vegan tempeh recipe that will satisfy anyone wanting real bbq flavor.  After the tempeh has baked in the sauce, you can eat it, store it in the fridge for later, or even put it on the grill.

1 pound tempeh
½ cup cider vinegar
½ cup soy sauce
½ olive oil
1/3 cup maple syrup
2 teaspoons ground cumin
2 teaspoons chipotle chili powder
1 teaspoon dried thyme
1 teaspoon paprika

Preheat the oven to 350 F. Slice each block of tempeh in half horizontally, then slice each piece in half.  Select a baking dish that will hold the slices in a single snug layer.
In a bowl whisk the rest of the ingredients thoroughly.  Pour half of the marinade into the baking dish.  Place the tempeh on top and pour on the remaining marinade.
Cover the dish with foil (shiny side down) forming a tight seal.
Bake 50 minutes.  Uncover and bake for another 10 minutes until well browned.
Remove tempeh to a plate to cool.  At this point the tempeh will stay fresh in the fridge for up to 10 days tightly wrapped.
Pour half of the marinade into the baking dish.  Place the tempeh on top.
Pour on the remaining marinade.
Here's what the tempeh will look like after baking.






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