Prep this ahead for meals throughout the week: in the morning with biscuits, on sandwiches with garlicky mayo (I’ll write a recipe soon), in warm “macro” bowls, in the bath! Jk. Maybe. You put the lime in the tempeh and eat it all up. That’s basically it:
Tempeh
1 8 oz package of tempeh
Marinade
2 T coconut aminos
1/4 cup lime juice (2 limes)
1 T maple syrup
2 T coconut water (I had a can of coconut milk in the fridge already, scooped out the solid part for another recipe and used the water to help it caramelize)
1 1/2 tsp Worcestershire sauce (I use Lord Sandy’s vegetarian)
4 small garlic cloves, minced
2 1/2 tsp smoked paprika
1/2 tsp oregano
1/2 tsp cumin
Method:
- Preheat the oven to 425 F and line a sheet tray with parchment
- Add all marinade ingredients to a skillet, stir and bring to a simmer while you thinly slice your package of tempeh, then turn off the heat. Carefully add the tempeh, coating evenly in the marinade, and cover the pan.
- Let your tempeh soak in the smoky, tangy goodness, and turn the heat back onto the lowest setting if it needs to speed up. Keep an eye on it to make sure it doesn’t burn. Once most of the marinade is absorbed/ thickened, it is ready to go in the oven
- Transfer tempeh to the baking sheet and bake for 8 minutes, again staying close by to make sure it doesn’t burn (the amount of time depends on the thickness of your cuts), then turn the tray around (evens it out) and bake for another 8 minutes. Remove from the oven and let cool/ let drool (you)
Like this:
Like Loading...
Related
Published by Caroline Mann
So it all started on July 23, 1994... *muffly, high pitched fast forward sound* And now I'm a person who's hungry and likes food that kills two birds: tastes delicious and nourishes the bod/ celestial bod, aka Earth. I should add that zero birds are killed in this scenario... my recipes are plant based, meaning flexible, but mostly plants. In culinary school, I learned how to bring vegetables to the foreground while seeking local, seasonal, organic, unprocessed and wholesome ingredients whenever possible. A lot of words but ironically these kind of foods are the least complicated. I believe a plant centric diet is best for our planet's sustainability and personal health, and find this approach to cooking the most fun and innovative. I also understand that food is very personal (you are what you eat amirite), and dependent upon cultural backgrounds and belief systems. Half my class was vegan, and we all got along just peachy/ smoothly like butter. Mostly because we were cooking together and had to cooperate and all. Just kidding, we successfully hung out in other settings and I love them a lot. Anyway, Natural Gourmet Institute taught us to ask ourselves where food comes from and what practices we are supporting, no matter what lifestyle. If I ever try fish or shellfish, I check the Seafood Watch app to make sure I'm not ordering the last shrimp of all. NGI also taught how to cook, I should add. I graduated in January 2018, and have since been cheffin' in a vegan restaurant and at home. So, as I am constantly stirring, I want to share some ideas with you so we can all eat beautifully, live it up and prance with the plants.
View all posts by Caroline Mann
cookwithcaro 