Tempeh Italiano

 https://www.forksoverknives.com/recipes/vegan-baked-stuffed/tempeh-italiano/

I want to try this again with less tamari.  I ended up drizzling a drop of date syrup, then agave, to soften the taste.  Maybe less garlic next time.  I'll look for other recipes and try to blend them.  Overall, though, it was a very good result.  I had it cut into smaller squares on a salad, with sweet potato (microwaved).  I like preparing 2 packages of tempeh at once so I can add it to different dishes over the course of the week. Marinating it helps to keep the outside firm, but allows it to soften in the middle.  Photos 10/6/2021.

INGREDIENTS

• ¼ cup wheat-free tamari 
• 2 tablespoons balsamic vinegar 
• 1 ½ tablespoons garlic, minced 
• ¼ cup vegetable broth
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed a bit with your fingers 
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, 1 teaspoon dried basil, 1 teaspoon dried oregano
• ¾ teaspoon ground fennel seed 
• ½ teaspoon crushed red pepper flakes
• 2 (8-ounce) package tempeh, cut into quarters
• 
  
• INSTRUCTIONS

1. Preheat the oven to 400°F. Line a cookie sheet with parchment paper or a Silpat liner. I used a toaster oven.
2. In a medium bowl, combine tamari, balsamic vinegar, garlic, vegetable broth, rosemary, thyme, basil, oregano, ground fennel seed, and crushed red pepper flakes. Add tempeh cutlets, and stir well to evenly coat. Transfer tempeh cubes to the prepared cookie sheet, and spread out into a single layer.
3. Bake for 15 minutes. Remove from the oven. Stir tempeh with a spatula, and spread out into a single layer again. Bake for 10-15 more minutes or until tempeh is golden brown around edges. Remove from the oven. Serve hot or at room temperature as desired.
4. (In the toaster oven, I baked it for about 12 minutes, drizzled a little marinade, turned the pieces, and baked for another 6 minutes or so.)