Oven Baked Tempeh Food

OVEN BAKED TEMPEH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
• Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.

BASIC OVEN-BAKED MARINATED TEMPEH

Steps:

• 1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.
• 2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
• 3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.
• Seasoning Tempeh
• The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.
• Try any one to three of the following additions:
• • 1 to 3 cloves garlic, pressed
• • 1 to 2 teaspoons peeled grated ginger
• • 1/4 to 1/2 teaspoon freshly ground black pepper
• • 1 to 2 teaspoons honey
• • 1 teaspoon ground coriander
• • 1 to 2 teaspoons toasted sesame oil
• • 1/2 to 1 teaspoon Tabasco or other hot sauce
• • 1 tablespoon ketchup or tomato paste

BAKED TEMPEH ENCHILADAS

Steps:

• Preheat oven to 350.
• Coat a 9 x 13 inch baking dish with nonstick vegetable spray.
• Heat the oil in a large saucepan over medium heat.
• Poach tempeh for 5 minutes (from Vegetarian Times: Before using tempeh in recipes, you can briefly poach it in water to make it more digestible and mellow out the flavor).
• Add onion, bell pepper, and garlic to saucepan.
• Cover and cook 5 minutes or until softened.
• Stir in chili powder, cayenne, water, and salsa, and cook, stirring, until sightly thickened.
• Remove from heat and add tofu sour cream.
• Combine 2 cups sauce and tempeh.
• Spoon a rounded 1/3 cup tempeh mixture onto each tortilla and roll up.
• Arrange the tortillas in a prepared dish, top with remaining sauce, cover, and bake 30 minutes.
• Uncover and bake 5 minutes longer until browned and bubbly.

OVEN BAKED TEMPEH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
• Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.