These tempeh strips are marinated for a short time in a delicious sweet, sticky and a little heat sauce. Then baked. I served this with freshly cooked collard greens that had sautéed in a garlic, vegetable broth until they were tender. So delicious and really simple.
- 8 ounces tempeh, sliced into 1/2-inch strips
- 1/3 cup maple syrup
- 1/4 cup orange juice
- 2 tablespoons ketchup
- 2 tablespoons Dijon mustard
- 1 tablespoon sriracha
- 1 tablespoon low-sodium soy sauce
- a few grinds of black pepper
- 1/4 teaspoon ground cinnamon
- 2 cloves garlic, minced
Whisk together syrup, orange juice, ketchup, mustard, sriracha, soy sauce, pepper and cinnamon in a medium saucepan.
Bring this glaze to a simmer over medium heat and cook 6-8 minutes or until slightly thickened.
Place tempeh strips in a heat safe container. I used my 8x8 baking dish. Pour the hot glaze over the tempeh and let marinate 30 minutes or more.
Preheat oven to 350F. Line a baking sheet with parchment paper. Arrange the tempeh strips on the baking sheet. Reserve the marinade. Cover the baking sheet with foil and bake 15 minutes. Remove from oven, remove foil, flip the pieces over and brush with more glaze. Return to oven for 5 more minutes, without the foil cover. Remove from oven and brush once more.
Serve with cooked collards and a side dish of your choosing. I had a vegan mac and alfredo in the pantry. You can serve with the glaze on the side so that you can add more if you would like.
This was so good and I used some leftover tofu scramble with a tempeh strip the next morning for a delicious breakfast burrito!!
Enjoy!
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