TERIYAKI TEMPEH {GF}

Before going plant-based I had never heard of tempeh. Actually, before going vegan, I hadn’t heard of a lot of things.

I stuck to my basics of pasta, pizza, soup and then some more pasta. Not that I don’t eat those every once in a while (check out my tasty cashew mac & cheese) but a whole new world opened up to me when I decided not to solely rely on those foods anymore.

Tempeh though was one of the last vegan “staples” foods I tried. I’ll be honest about why: I thought it looked weird.

When I finally got the courage to try it, I was not impressed. I thought it tasted bland. I had it a few more times and decided “nope, tempeh is not for me”.

My husband is actually the one who changed my mind. He ordered it at a restaurant and liked it so he made me try it again.

And you know what? It was really good! I realized then that it’s all about how you prepare and cook the tempeh.

Ingredients

• 1 package organic tempeh
• 1 TB olive or coconut oil
• Tempeh Marinade
• 3 TB veggie broth
• 1 TB tamari (or soy sauce if not gf)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Teriyaki Sauce
• 4 TB tamari (or soy sauce if not gf)
• 1 tsp sesame or olive oil
• 2 TB maple syrup
• 1 tsp sriracha (or hot sauce)
• 1 tsp rice wine or apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp corn starch
• 1/4 tsp liquid smoke (optional but tasty)
• Toppings
• Sesame seeds
• Scallions

Instructions

1. Cut tempeh into triangles or squares and steam in a steamer basket for 10 minutes (optional but makes the tempeh extra tasty).
2. Add all ingredients for marinade into bowl and whisk together.
3. Place tempeh into dish and pour marinade over. Marinate for at least 20 mins.
4. Place olive or coconut oil in a pan and sear the tempeh 3-5 minutes on each side until crispy.
5. ........................................

for full recipes please see : www.vnutritionandwellness.com

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