Maple Balsamic Tempeh Bowls Food

MAPLE BALSAMIC TEMPEH BOWLS

Steps:

• Remove tempeh from package and chop into small triangles by cutting the tempeh in half width-wise. Cut each half in a star pattern to get 16 mini triangles per package of tempeh, 32 triangles total.
• Marinate tempeh: In a small bowl combine maple syrup, balsamic vinegar, tamari, 2 teaspoons oil and minced garlic. Add tempeh triangles into a shallow dish with a large surface area, pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinate in the fridge for 1 - 24 hours. Stir the mixture a couple times while marinating, if possible.
• Cook rice: Once tempeh has marinated, start cooking the rice by combining the coconut milk, vegetable broth, pumpkin, rice and sea salt in a medium saucepan over medium-high heat. Bring to a boil, cover and reduce heat to medium-low. Allow rice to simmer until the liquid is completely absorbed and rice is tender, about 15 to 20 minutes. Once cooked, stir, cover and set aside until the tempeh and broccoli are ready as well.
• Cook tempeh: While the rice is cooking, pan-glaze the tempeh by heating 1 Tablespoon avocado oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh (without pouring the marinade in) and cook until golden brown on each side, allowing 4-5 minutes per side. Pour the maple balsamic marinade into the pan with the tempeh and simmer another 5-7 minutes, or until the sauce has reduced creating a glaze on the tempeh. Toss the tempeh a couple times during this process.
• Cook broccoli: Steam broccoli.
• Make bowls for serving: compile bowls by starting with a base of pumpkin rice. Top each bowl with pan-glazed tempeh and steamed broccoli. Season with salt and pepper to taste and top each bowl with hemp parmesan, if using.

MAPLE BALSAMIC MARINATED TEMPEH

Steps:

• 1. Cut tempeh into thin slices- about 14-16 2. Pour marinade ingredients into a bowl + whisk 3. Add to a large ziploc bag + add tempeh pieces. 4. Allow to marinate for at least 2 hours or ideally overnight. Turn bag occasionally in fridge, allowing tempeh to be completely covered on both sides. 5. Once ready, preheat oven to 350 degrees. 6. Pour tempeh + marinade into baking dish. 7. Bake for fifteen minutes. 8. Flip tempeh pieces + bake an additional 15-25 minutes. Note: Make sure to look at packaging as sometimes tempeh contains gluten. 1. Cut tempeh into thin slices- about 14-16 2. Pour marinade ingredients into a bowl + whisk 3. Add to a large ziploc bag + add tempeh pieces. 4. Allow to marinate for at least 2 hours or ideally overnight. Turn bag occasionally in fridge, allowing tempeh to be completely covered on both sides. 5. Once ready, preheat oven to 350 degrees. 6. Pour tempeh + marinade into baking dish. 7. Bake for fifteen minutes. 8. Flip tempeh pieces + bake an additional 15-25 minutes. Note: Make sure to look at packaging as sometimes tempeh contains gluten.
• 1. Cut tempeh into thin slices- about 14-16 2. Pour marinade ingredients into a bowl + whisk 3. Add to a large ziploc bag + add tempeh pieces. 4. Allow to marinate for at least 2 hours or ideally overnight. Turn bag occasionally in fridge, allowing tempeh to be completely covered on both sides. 5. Once ready, preheat oven to 350 degrees. 6. Pour tempeh + marinade into baking dish. 7. Bake for fifteen minutes. 8. Flip tempeh pieces + bake an additional 15-25 minutes. Note: Make sure to look at packaging as sometimes tempeh contains gluten.

BALSAMIC MAPLE SAUCE

Steps:

• In a saucepan on low heat, combine syrup, vinegar, butter spread, garlic, and salt, and heat for several minutes.
• Meanwhile, in a bowl, combine arrowroot and tamari, stirring through until well incorporated. Add tamari mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually.
• Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down). Enjoy! (this can be chilled or used as it).