Dairy FreeGluten FreeMeatlessRecipes

Tempeh

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This was my first time preparing this vegetarian protein source, so I wanted to share the results. Tempeh is basically fermented soy, so it is a good option for those who want to consume only fermented soy. Most recipes call for marinating the tempeh, which is what I did and recommend. I’m always up for trying new ingredients, and I was pleasantly surprised by the results.

First you’ll need some tempeh. I just looked for one that didn’t have any other unusual ingredients or any gluten ingredients. I found two at the store so I bought both and tried this one first:

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I sliced it thin, but not so thin that it falls apart, maybe quarter inch slices. I then mixed up the marinade:

  • 1/4 cup tamari (gluten free, naturally brewed soy sauce). You could use Bragg’s liquid aminos or regular soy sauce if you want, but I do recommend low sodium or else it will be very salty.
  • 3 Tablespoons apple cider vinegar
  • 1 clove chopped garlic

Mix the marinade up in a container and place the tempeh slices in the marinade and toss gently. You can stick this in the fridge overnight, but be sure to give it at least 20 minutes.

To prepare, just lay the slices out on parchment paper on a sheet pan and bake at 350 F for 15 minutes. Turn the slices over and bake for 10 more minutes.

Both Dominik and I were pleasantly surprised at the taste. If you like beans at all, you’ll probably like this. It really absorbs the flavor of the marinade, so feel free to get creative. This isn’t something we’ll eat all the time, but it was a fun experiment.

I served it with stir fried balsamic vegetables (eggplant, zucchini, yellow squash, asparagus, and red peppers) and a small side of fermented sauerkraut to aid digestion.

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