Tempeh Strips In A Smoky Molasses Marinade Recipes

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TEMPEH STRIPS IN A SMOKY MOLASSES MARINADE



Tempeh Strips in a Smoky Molasses Marinade image

With a smoky sweet flavor that reminds one of bacon, you will enjoy this! A great little gem of a recipe from Vegetarian Cooking for Everyone cookbook by Deborah Madison.

Provided by Sharon123

Categories     Tempeh

Time 40m

Yield 18-20 strips

Number Of Ingredients 11

1 (8 -10 ounce) package tempeh
2 garlic cloves, minced (or put through press)
2 onions, slices
2 bay leaves
4 thin slices ginger
1 whole clove
1/4 teaspoon chipotle pepper, pureed (or a few drops liquid smoke)
2 tablespoons molasses
1 1/2 teaspoons tomato paste
1 tablespoon vegetable oil
1/4 cup soy sauce (thin, not thick)

Steps:

  • Slice the tempeh crosswise into thin strips.
  • Combine the remaining ingredients in a small skillet. Bring to a boil and add the tempeh. Simmer slowly, covered, for 15 minutes. Remove the lid, and continue cooking until all liquid has been absorbed.
  • At this point the tempeh will begin to fry in the oil. Cook until nicely glazed and browned, about 5 minutes.
  • Enjoy!

SMOKY TEMPEH BACON



Smoky Tempeh Bacon image

This easy recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Great as a BLT. The tempeh strips can be left marinating in the fridge 2 to 3 days. Just be sure to eat the bacon as soon as it's cooked-otherwise, it may lose its crispness. Adapted from Vegetarian Times(April 2008).

Provided by Sharon123

Categories     Breakfast

Time 40m

Yield 24 slices

Number Of Ingredients 9

1 (8 ounce) package tempeh, sliced into 24 very thin slices
1/4 cup low sodium soy sauce
2 tablespoons apple cider vinegar
1 teaspoon light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon dried ancho chile powder (or to taste)
2 teaspoons liquid smoke (optional)
1 tablespoon vegetable oil (or light olive oil)
smoked paprika (optional)

Steps:

  • Lay the tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.
  • Preheat oven to 300°F.
  • Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade(or save and use again for more tempeh bacon).
  • Brush slices with vegetable oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.

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