17 August 2010

No Meat Zone Recipes: Vegan Easy Sweet and Spicy Tempeh


Easy Sweet and Spicy Tempeh

These are slightly sweet, slightly gooey with a spicy kick. I assume they’d be even better if actually cooked on a grill, but this baked version was equally tasty.

  • 1 package (about 3/4 pound or 350 g.) tempeh, pre-steamed or ready to cook, cut into triangles
  • 1/4 cup unsweetened apple butter
  • 1/2 onion, grated very fine or pureed
  • 2 Tbsp. pure maple syrup
  • 4-6 drops Tabasco, or to taste
  • 1 Tbsp. tamari or soy sauce
  • juice of 1/2 lime

Mix all ingredients except tempeh and blend well. You’ll have a a fairly thick sauce. Pour about half the sauce into the bottom of an 8 x 8 inch square greased pan. Place tempeh triangles on the sauce to fit. Spoon rest of sauce over top. Marinate at least one hour, turning tempeh over once.

Preheat oven to 350 F (180 C). Bake the tempeh about 20 minutes, flip the triangles over and coat with as much sauce as you can (anything you don’t scoop up now will dry to the pan–beware!). You can leave a fairly thick layer of sauce on top of each triangle. Bake 20-30 more minutes, until the sauce has dried on top and begins to brown in places. Remove from pan while still hot to avoid sticking. Makes 2-3 servings. Store leftovers in a covered container in the fridge for up to 3 days.

Submitted by Ricki Heller, PhD, RHN-- Author of Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar.  Find Ricki posting delicious, healthy recipes on her blog, Diet, Dessert and Dogs or follow her on Facebook and Twitter.

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Photo Credit: Ricki Heller