Vegan Peanut Maple Tempeh
This vegan dish is also gluten free and so hearty with its savory peanut sauce!
Servings Prep Time
2 1 hour 15 minutes
Cook Time
40minutes
Servings Prep Time
2 1 hour 15 minutes
Cook Time
40minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 375F. Arrange the parchment paper on a baking sheet and set aside.
  5. 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.
  6. Remove the baked Tempeh from the oven and brush some more marinade over the cooked Tempeh.
  7. Serve with quinoa, rice, on a sandwich or in a stir-fry or any other way you seem fit.
Recipe Notes

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!