Skip to main content

Baked Marinated Tempeh

Baked Marinated Tempeh 

Makes 1 serving (if making 5 days worth, multiply numbers below by 5)

Ingredients:

  • 2 TBSP of apple cider vinegar
  • 1.5 TBSP of Bragg's Liquid Aminos (or Gluten Free Tamari)
  • 1.5 tsp sesame oil
  • 1.5 tsp 100% pure organic maple syrup or agave
  • 1/2 clove garlic chopped
  • 4 oz. of tempeh, cut int 1/2 inch strips
Directions:

  1. Combine vinegar, Bragg's Liquid Aminos, oil, maple syrup, and garlic in a small bowl. Mix well.
  2. Place marinade in shallow dish. Place tempeh in dish and turn several times to coat well on all sides. Marinate for 1 hour, covered, in fridge, turn once after 30 minutes. You can do this overnight also, and turn in the morning, 30 minutes bofore you cook it
  3. Preheat oven to 350 F
  4. Bake for 10-15 minutes. Flip tempeh and bake for 10-15 minutes longer, or until golden brown
  5. Optional: add some crushed chili flakes and or fresh ground black pepper or a pinch of cayenne to marinade to give it a kick
(this makes one serving)



Comments

Popular posts from this blog

Tiramisu No-Bake Cookies (shakeology balls)

Tiramisu No-Bake Cookies: Total Time: 15 min. Prep Time: 15 min. Cooking Time: None Yield: 12 servings, 1 cookie each Ingredients: 1 cup oat flour, gluten-free 3 Tbsp. unsweetened cocoa powder, divided use ( i left this part out) ¼ tsp. sea salt (or Himalayan salt) 1 scoop Café Latte Shakeology (I used Vegan chocolate and added some organic decaf coffee powder) ¼ cup all-natural smooth almond butter 2 Tbsp. raw honey (or pure maple syrup) 3 to 4 Tbsp. unsweetened almond milk (or low-fat milk) I also added small handful of dark chocolate chips and a few cacao nibs) Preparation: 1. Combine oat flour, 2 Tbsp . cocoa powder, salt, and Shakeology; mix well. 2. Add almond butter and honey; mix well. (Mixture will be dry and crumbly.) 3. Add almond milk 1 Tbsp. at a time until a thick dough forms; mix well with clean hands or a rubber spatula. 4. Roll mixture into twelve balls, each about 1-inch in size. Roll balls into remaining 1 Tbsp. cocoa pow...

Overnight Oats for Breakfast

Overnight Oats for Breakfast Makes 5 servings I love this recipe because there is no cooking involved! Ingredients: 2 1/2 cups rolled oats 5 teaspoons chia seeds 2 1/2 teaspoons cinnamon (you can add other spices too if you like ginger, pumpkin spice, nutmeg, vanilla, almond extract, etc) 5 teaspoons maple syrup 5 tablespoons raisins or cranberries (or 5 cups of fresh or frozen fruit like peaches or blueberries, or 2.5 bananas) 5 tablespoons sliced almonds2 1/2 cups almond or flax milk (save for each night before) Directions: Set up your 5 empty 8-ounce mason jar (or any jars for that matter) Divide all the ingredients except for the milk between the five jars. Each jar will have: 1/2 cup oats, 1 teaspoon chia seeds, 1 teaspoon cinnamon, 1 teaspoon maple syrup, 1 tablespoon raisins, and 1 tablespoon sliced almonds. If you want it to look pretty, layer the ingredients in the jars. Screw on the lids securely and store in the fridge or leave out until yo...

Roasted Butternut Squash

Roasted Butternut Squash Ingredients: 3 bags of butternut squash at 12 oz each (buy pre-peeled and precut to save time), if not, peel and cut yourself 1 butternut squash (seeds removed) into 1 inch pieces and use 2 TBSP of oil instead of 4 and use 2 cloves of garlic instead of 4) 4 tablespoons of olive oil or coconut oil 4 cloves of garlic minced (add more if you LOVE garlic like me) salt and fresh ground black pepper to taste Directions: Preheat oven to 400 degrees F (200 degrees C) Line large baking sheet or baking dish with parchment or silicone sheet. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash in a single layer on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.