Maple Marinated Tempeh 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.

BALSAMIC MAPLE GLAZED

Steps:

• In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
• Add the tempeh to the bowl, stir and cover.
• Let sit in the fridge for 2-24 hours, mixing occasionally.
• Preheat oven to 350.
• Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
• Remove from oven, stir around and bake for another 20 minutes.
• Remove tempeh cubes from sauce and set aside.
• Place remaining sauce in a pan over medium heat.
• Add arrowroot starch and stir constantly to thicken.
• Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.

TEMPEH "BACON"

Steps:

• Whisk oil, maple syrup, soy sauce, paprika, salt, cayenne, and black pepper in a shallow dish. Add tempeh and gently toss to coat. Cover and chill at least 2 hours or up to 4.
• Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh in a single layer and bake, tossing and basting with marinade after 10 minutes, until tempeh is crispy, 30-33 minutes.
• Do Ahead
• Tempeh bacon can be made 5 days ahead; wrap tightly and chill.

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.

GINGER SESAME MAPLE MARINATED TEMPEH

Steps:

• Slice tempeh and place in oven proof dish with a lid.
• Combine all other ingredients in a small bowl and whisk together.
• Pour over tempeh, cover with lid, and place in fridge to marinate from 2 to 8 hours.
• When you're ready to cook, place covered dish in a pre-heated oven (fan bake, 180˚C/350˚F) and bake for 20 minutes. Remove lid, toss tempeh to coat all sides, then bake another 15 to 20 minutes.
• Serve as a balanced meal with fresh salad and avocado, quinoa or other whole grain, sauerkraut or other fermented food, and half a roasted tomato. Yum!

MAPLE-MARINATED TEMPEH

Steps:

• Preheat oven 230 degrees celcius.
• Slice tempeh into pieces desired size.
• Select ovenproof dish that holds the slices in a single snug layer.
• In a bowl, whisk together remaining ingredients.
• Pour half of marinade into baking dish and place tempeh on top.
• Pour over remaining tempeh.
• Cover baking dish with foil and form a tight seal.
• Bake for 15 mins then use tongs to turn over tempeh and bake covered for another 15 minutes.
• Remove foil and continue to bake uncovered for further 10 mins or until browned.

MAPLE MARINATED TEMPEH

Steps:

• Slice the tempeh lengthwise into 16 strips, approximately ? inch wide.
• Steam or simmer the sliced tempeh for 10-15 minutes and then drain. (optional to remove bitterness from tempeh)
• Combine the rest of the ingredients in a 9 x 12 inch baking dish.
• Add the tempeh and then flip it over a few times to cover in the marinade.
• Place the baking dish towards the top of the oven and broil for 3-4 minutes until nice browned. Flip the tempeh and broil for another 3-4 minutes. Watch to ensure it becomes browned but not burnt.
• To prepare the wrap, spread a few slices of tempeh, some hummus, baked sweet potato and kale onto a whole wheat wrap. Roll it up and slice into two halves.