25 April 2009

the artful vegan - baked marinated tempeh


by Eric Tucker



2 X 4oz pieces (for 2 people) Ingredients

1/3 cup dry red wine
300 mil vegetable stock
1/4 cup tamari
1 puréed clove garlic
1 teaspoon dijon mustard
1 teaspoon fresh sage
1 teaspoons fresh thyme
light grating nutmeg
1/4 teaspoon red pepper flakes - I used 1 fresh chilli and it was delicious
squeeze maple syrup
2 X 4 oz pieces frozen tempeh


  • heat oven to 170/ 350
  • in an oven dish, cover the tempeh with a mix of the wine, stock, tamari, garlic, mustard, sage, thyme, nutmeg & chilli - fresh has a kick
  • bake for 1hr30 till absorbed completely, no longer the tempeh becomes too tender
  • I transferred the mix to a pan for 5 mins on the hob, & gently cooked it till the marinade was completely absorbed
  • slice into wedges

6 X 4oz pieces (for 6 people)


Ingredients

1 cup dry red wine
1 litre vegetable stock
1/2 cup tamari
4 puréed cloves garlic
1 tablespoon dijon mustard
1 teaspoon fresh sage
2 teaspoons dried thyme
good grating nutmeg
1/4 teaspoon red pepper flakes - I used 1 fresh chilli and it was delicious
2 teaspoons maple syrup
6 X 4 oz pieces frozen tempeh



  • heat oven to 170/ 350
  • in an oven dish, cover the tempeh with a mix of the wine, stock, tamari, garlic, mustard, sage, thyme, nutmeg & chilli - fresh has a kick
  • bake for 1hr30 till absorbed completely, no longer the tempeh becomes too tender
  • I transferred the mix to a pan for 5 mins on the hob, & gently cooked it till the marinade was completely absorbed
  • slice into wedges

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