Marinated baked tempeh

Adapted from Love and Lemons

https://www.loveandlemons.com/tempeh/

This is a unique way of preparing tempeh, steaming it first, so it absorbs the marinade and is moist and tasty.  And it's oil-free.  I substituted water for the oil, and it worked perfectly.  I tend to prepare tofu or tempeh in the toaster oven to save energy and preheat more quickly.  Although this recipe requires a few extra steps, by steaming it then letting it marinate while you prepare the rest of the dinner, it can be quite efficient.  It's great on a salad or in a stir fry.  If you are serving omnivores, this dish makes it easy to add either tempeh or an animal protein as the last step in the dish, and please 'em all. 

Ingredients:

1  8 oz package tempeh

3 Tbsp tamari

2 Tbsp rice vinegar

1 - 2 Tbsp maple syrup

1 Tbsp water

1 tsp sriracha

A few grinds of black pepper

Instructions:

1) Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. This helps it become tender and ready to soak up more flavor from the marinade.

2) In a small bowl, whisk together the tamari, vinegar, maple syrup, water, sriracha, and several grinds of pepper. Place the tempeh in a shallow dish and pour the marinade on top to coat. Marinate for at least 30 minutes.

3) Preheat the oven to 425°F and line a baking sheet with parchment paper.

4) Arrange the cubes onto the baking sheet, reserving the excess marinade.

Bake 10 minutes. Remove from the oven and brush more of the marinade onto the cubes. Bake 10 more minutes or until the cubes are charred around the edges. Enjoy on salads or grain bowls.

Notes

For grilled tempeh: Cut the tempeh into triangles and follow the marinating instructions above. Preheat a grill to medium. Spray the grill and grill the tempeh 7-9 minutes on the first side. Remove from grill, dip it back into the marinade to coat, then return it to the grill and grill the second side for 4-5 minutes, or until deep char marks form. 

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.)

Smoky Tempeh Black Bean Burgers - final

 

Smoky Tempeh Black Bean Burgers

 https://fullofplants.com/smoky-tempeh-black-bean-burgers/#tasty-recipes-12594-jump-target

I didn't see the comment about adding more flour if they seemed to mushy.  Next time I will do that.  Or maybe more beans??  Or chickpeas?  I do like the flavor, especially with the sweet and spicy glaze.  Next time I'll try the garlic sauce.  Also, I used sriracha instead of liquid smoke, and only a minimal amount.  I would use the full 1/4 tsp next time.  Also need to account for 1 hour refrigeration before pan frying. 

Served on soft tortilla with arugula and tomatoes and extra sweet and spicy sauce.  Very good.  

INGREDIENTS

BURGERS

• 1 tbsp oil
• 1 small onion, diced
• 1 clove of garlic, minced
• 1 carrot, finely diced
• 1/2 red bell pepper, diced
• 1 tsp soy sauce (or 1/2 tsp salt)
• 1 tbsp (15ml) maple syrup
• 3 tbsp (25g) almond flour
• 1 tbsp (15g) tomato paste
• 1 tbsp (15g) almond butter (or peanut butter)
• 1 15-ounce can (1 and 1/2 cup / 265g drained) cooked black beans
• 1/4 tsp ground cumin
• 1/2 tsp oregano
• 1/2 tsp smoked paprika
• 1/4 tsp liquid smoke
• 1 cup (100g) chopped tempeh
• 2 tbsp (17g) toasted pine nuts (optional)
• 1/4 cup (20g) coconut bacon for topping (optional)

SWEET AND SPICY GLAZE

• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) maple syrup
• 1/2 tsp sriracha
• 1 tsp (5g) tomato paste

GARLIC SAUCE

• 2 tbsp (30g) tahini
• 3 tbsp (45ml) water
• 1/8 tsp salt
• 1 clove of garlic, minced
• 1/8 tsp smoked paprika

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INSTRUCTIONS

BURGERS

1. Heat the oil in a large skillet over medium heat. Once hot, add onion and garlic. Cook 3-5 minutes, stirring regularly until onions start to brown.
2. Next, add the diced carrot and red bell pepper. Drizzle the soy sauce and stir. Cook for another 6-8 minutes. Remove from heat and transfer to the bowl of a food processor.
3. Add the soy sauce, maple syrup, almond flour, tomato paste, almond butter, cooked black beans, cumin, oregano, smoked paprika and liquid smoke. Pulse 5-7 seconds, or until the black beans are roughly mashed. You don’t want to process too much, keep some beans whole.
4. Then, add the tempeh and process for another 3 seconds, until just incorporated.
5. Transfer to a mixing bowl and stir in the toasted pine nuts. You can sub for crushed roasted cashews if you prefer. Nuts add a nice crunch.
6. Using your hands, form 3 burger patties and place them on a plate lined with parchment paper. Chill in the refrigerator 1 hour.
7. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, cook the burgers on each side 3-5 minutes, until slightly brown. Use a large spatula to carefully flip the burgers, as they are soft they are delicate. Once cooked, brush the top and sides with the sweet & spicy glaze.
8. To assemble: Toast your buns. Transfer the burger to a bun, top with 2 tbsp coconut bacon and 2 tbsp of the garlic sauce. Add your favorite toppings: salad, tomatoes, etc, and serve. You can also serve these “bunless” with a salad or green veggies on the side.

SWEET AND SPICY GLAZE

1. In a small bowl, combine all the ingredients together.

GARLIC SAUCE

1. Combine all the ingredients together in a small bowl. Adjust the consistency to your liking by adding more or less water.