Maple Balsamic Marinated Tempeh Recipes

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.

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.

MAPLE GLAZED BALSAMIC TEMPEH TWO WAYS

Steps:

• Heat oven to 350 F.
• You can cut the tempeh any shape you wish but here is how I went about it for this recipe:
• Begin by cutting the tempeh slab into four roughly equal squares (they will be quite thick about ¾") then reduce the width of each square by cutting them in half horizontally for 8 thinner squares. Now slice each of these squares diagonally to create 16 triangles.
• Place the tempeh triangles in a glass dish large enough to accommodate their size.
• In a mixing bowl, whisk together the balsamic vinegar, maple syrup, soy or tamari, coconut or olive oil, dijon and pepper.
• Pour the mixture over the tempeh making sure that all the pieces have been coated and cover the dish with wrap. Place in the fridge for at least 1.5 hours or overnight, turning the tempeh over at least once during that time.
• Bake the tempeh in the same dish with the marinade and covered with foil for approximately 15 minutes. Remove the dish from oven and carefully turn the tempeh over. Return the dish to the oven and allow it to bake without the foil for another 15-20 minutes or until the tempeh has absorbed most of the marinade - if you find that the tempeh is getting too dark while this is happening - you can gently tent with foil for the remaining minutes.
• Remove from oven and allow the tempeh to cool before serving with seasonal greens, fresh berries, your choice of nuts/seeds and cheese, as desired. You can drizzle more vinaigrette of choice or use a touch of the marinade for such.
• To assemble the spring pea guacamole, simply combine the avocado, peas, 1 Tbsp lemon juice, cilantro and garlic using a fork to mash or mini blender if preferred (I like to use a fork because it gives me more control over the texture - I prefer lumpy bumpy - and as long as the avocado is ripe, it's easy to break down). Add more lemon juice and salt to consistency and taste.

BALSAMIC MAPLE SAUCE

Steps:

• In a saucepan on low heat, combine syrup, vinegar, butter spread, garlic, and salt, and heat for several minutes.
• Meanwhile, in a bowl, combine arrowroot and tamari, stirring through until well incorporated. Add tamari mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually.
• Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down). Enjoy! (this can be chilled or used as it).

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.