Unlike preparing tofu, tempeh is much quicker to prepare. Tofu takes at least 15 minutes to press and drain out all the water. With tempeh it’s recommended to steam it before baking it for about 10 minutes but it’s not necessary. It takes the bitter taste out of the tempeh {some people mention it}. It also helps the flavors absorb better. Similar to baking tofu, tempeh is rather quick and easy. All you need to do is decide on your marinade or seasoning for a high plant based protein dinner or snack!
This is yet another version of baked tempeh. Try this sweet and savory thickened sauce along with your baked tempeh for a treat!
Start by adding the Tempeh block with 1 cup of vegetable broth {or water} to a shallow pot. Steam the Tempeh about 10 minutes. Remove it from the pot, and let cool.
Next, slice the Tempeh block in half the long way. Then slice it in half again into 1/2″ thick slices or whichever shape and size you decide on. Add the Tempeh either to a ziplock bag or shallow glass bowl and set aside.
Add all marinade ingredients into a small bowl & mix until all the ingredients are fully incorporated.
Pour the marinade into the ziplock bag or bowl & toss the tempeh to fully saturate all of the pieces.Place the bag or covered bowl into the refrigerator for minimum of 1 hour, overnight is recommended.
Preheat the oven to 375F. Arrange the parchment paper on a baking sheet and set aside.
Once the tempeh has marinated, arrange the tempeh on the prepared baking sheet {lay them flat so they bake evenly}. Bake the Tempeh 20 minutes. Save the remaining marinade for later. Turn tempeh pieces to other side and bake an additional 10 minutes.
Place remaining sauce in a pan on medium heat. Add arrowroot powder and stir constantly to thicken.
Remove the baked Tempeh from the oven and brush some more marinade over the cooked Tempeh.
Serve with quinoa, rice, on a sandwich or in a stir-fry or any other way you seem fit.
I have a few other Tempeh recipes you may want to try. Try my original Vegan Ginger Maple Tempeh, Vegan Peanut Maple Tempeh , Vegan Mustard Maple Tempeh or my Vegan Smokey Maple Tempeh.
| Prep Time | 1 hour 15 minutes |
| Cook Time | 40 minutes |
| Servings |
|
- 1 package Tempeh sliced
- ½ cup Balsamic Vinegar
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Maple Syrup
- 2 tablespoons Liquid Aminos
- 2 Cloves Garlic minced
- 1 teaspoon Dried Thyme
- 1 teaspoon Arrowroot Powder
Ingredients
|
|
- Start by adding the Tempeh block with 1 cup of vegetable broth {or water} to a shallow pot. Steam the Tempeh about 10 minutes. Remove it from the pot, and let cool.
- Next, slice the Tempeh block in half the long way. Then slice it in half again into 1/2" thick slices or whichever shape and size you decide on. Add the Tempeh either to a ziplock bag or shallow glass bowl and set aside.
- Add all marinade ingredients into a small bowl & mix until all the ingredients are fully incorporated. Pour the marinade into the ziplock bag or bowl & toss the tempeh to fully saturate all of the pieces.
- Place the bag or covered bowl into the refrigerator for minimum of 1 hour, overnight is recommended.
- Preheat the oven to 375F. Arrange the parchment paper on a baking sheet and set aside.
- Once the tempeh has marinated, arrange the tempeh on the prepared baking sheet {lay them flat so they bake evenly}. Bake the Tempeh 20 minutes. Save the remaining marinade for later. Turn tempeh pieces to other side and bake an additional 10 minutes.
- Place remaining sauce in a pan on medium heat. Add arrowroot powder and stir constantly to thicken.
- Remove the baked Tempeh from the oven and brush some more marinade over the cooked Tempeh.
- Serve with quinoa, rice, on a sandwich or in a stir-fry or any other way you seem fit.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
