The main ingredient in this recipe is tempeh, not sure what tempeh is? Well it’s a traditional soy product that stems from Indonesia. It is made from whole, fermented soybeans, has a firm texture and a nutty flavour. It contains more protein, fibre and nutrition than it’s well known cousin, tofu, and is used as a meat alternative in dishes whether you are vegetarian, vegan or just trying to reduce the amount of animal protein in your diet. Even though we sell it instore it hasn’t been on my shopping list for quite a while so when I came across this recipe I decided to give it a go and remind myself what I’m missing out on!
1 packet tempeh, cut into 1 inch cubes
120ml cup balsamic vinegar
2 tbs maple syrup
2 tbs tamari
2 cloves garlic, minced
60ml cup olive oil
1 tsp dried thyme
2 tsp arrowroot starch
Preparing the Marinade
1. In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
2. Add the tempeh to the bowl, stir and cover.
3. Let sit in the fridge for 2-24 hours, mixing occasionally.
1. Preheat oven to 180C
2. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
3. Remove from oven, stir around and bake for another 20 minutes.
4. Remove tempeh cubes from sauce and set aside.
5. Place remaining sauce in a pan over medium heat.
6. Add arrowroot starch and stir constantly to thicken.
7. Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.
I really enjoyed cooking with tempeh and was reminded just how versatile and tasty it is. Like tofu it readily takes on whatever flavour you choose to pair it with so the choice is limitless. I marinaded and baked it for this recipe but it can also be cubed and stir fried or crumbled and used like mince for bolognese etc. It’s going onto my shopping list from now on and if you haven’t tried tempeh yet I’d urge you to give it a go.