Skip to main content

The Ultimate Perfectly Marinated Tempeh with Cashew Butter and Peanut Butter

The Ultimate Perfectly Marinated Tempeh with Cashew Butter and Peanut Butter

In a baking dish (same dish to marinate and bake in = less dishes to wash 😉), whisk the following marinade ingredients together: 
Per 8 oz of tempeh I will add:
*3 TB of apple 🍎 cider vinegar with the mother or juice of 1 🍋 lime (use a reamer, you can thank me later 😉), or a combo of both
*2 TB of Braggs Liquid Aminos
*1 clove of minced garlic
*1 tsp of organic raw cashew butter
*1 tsp of organic creamy peanut butter
*heavy squirt of sriracha
*4 tsp organic maple syrup
*dash of nutritional yeast (great B12 source)
*dash of turmeric
*dash of ginger powder (or 1/2 tsp fresh minced ginger root)
Slice the tempeh into 10 slices or more. Keep them lined up and slice them twice to make 1 inch pieces (the more surface area exposed , the more flavorful your tempeh will be)
Cover and marinate in fridge for at least 7 hours or overnight ideally. Stir a few times to ensure even flavor permeation of all pieces 😋
Bake for 30 minutes , stirring midway through. 

Remove from oven, drizzle some balsamic vinegar on top and stir gently. Voila. You are set for the week!


Labels:

Comments

Post a Comment

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...
Post a Comment
Read more

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...
Post a Comment
Read more

Peanut Buttery Marinated Baked Tempeh

Peanut Buttery Marinated Tempeh (from Minimalist Baker) I didn't have any chili, so i subbed sriracha I also ran out of sesame oil so i used olived oil, coconut oil would be good too, but it solidifies if you put it in the fridge while marinating I also added 3 cloves of minced garlic Prep time 24 hours 20 mins Cook time 22 mins Total time 24 hours 42 mins   Saucy, baked tempeh marinated in a spicy-sweet peanut sauce! Super flavorful, hearty, and perfect for topping noodles, salads, & more! Vegan + gluten free. Author:  Minimalist Baker Recipe type:  Side, Protein Cuisine:  Vegan, Gluten Free, Asian-Inspired Serves:  ~1 1/2 cups (4 servings) Ingredients TEMPEH 8 ounces (227 g) tempeh (if GF, ensure gluten-free friendly) SAUCE 1 fresh or dried bird's eye chili, minced/crushed (or sub 1/4 tsp red pepper flake) 1.5 Tbsp (20 ml) sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, an...
Post a Comment
Read more