How To make Easy Baked Tempeh
1 lb Tempeh
16 oz Tomato sauce, Mcdougall
1/4 c Onion; chopped fine
1/4 c Cider vinegar
1/4 c Soy sauce, low sodium
1/2 ts Curry powder
1/4 ts Ground ginger
Preparation Time: 0:50 Tempeh is a compact patty made by fermenting cooked hulled soybeans with a beneficial mold that binds the beans together. Other legumes, such as peas and lentils, and also grains, such as rice, wheat, and barley -- alone or in various combinations ~- are sometimes added. Because it has a dense, solid consistency, it is often used to replace meat in various dishes and on sandwiches. Like tofu, it is high in fat and protein. You will find tempeh in the refrigerated or frozen food sections of your natural food store. Refrigerated, it lasts a week, and frozen, it lasts indefinately. Freezing does not change its texture appreciably. Cut the tempeh into bite-sized pieces and set aside. Preheat the oven to 350 degrees. Combine the remaining ingredients in a small saucepan and
simmer over low heat until the sauce thickens slightly, about 10 minutes. Spoon a thin layer of sauce on the bottom of a 2 - quart baking dish. Add the tempeh pieces and cover with the remaining sauce. Bake for 20 to 30 minutes. From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80?
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3 Easy 15- Minute Delicious Tempeh Recipes
Three easy tempeh marinade recipes that taste amazing. Make all three recipes in 15 minutes and freeze for later use. Made with my tried and tested foolproof method for cooking tempeh that removes all of its bitter flavor.
10 Minute Tempeh Bacon
Easy, delicious, sweet and savory 10 Minute Tempeh Bacon... do I need to say anything else? ????♥️????????
Link to recipe:
Easy Oven Baked Tempeh Recipe
Ingredients:
1 1/2 teaspoons olive oil
1/8 teaspoon crushed red pepper flakes
1 leek, sliced
1/3 cup shallots, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, minced
2 cups baby carrots, halved
1 cup diced zucchini
1 (8 ounce) package seasoned tempeh
1/2 cup dry sherry
1 tomato, chopped
1 tablespoon tamar
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition
Calories: 118 kcal 6%
Fat: 2.8 g 4%
Carbs: 13.8g;4%
Protein: 7.7 g 15%
Cholesterol: 0 mg 0%
Sodium: 253 mg 10%
Based on a 2,000 calorie diet