Jessica’s Maple Dijon Tempeh Marinade
Back in May when we first started quarantine we organized a vegan cooking class with former Luna Yoga receptionist turned professional chef, Jessica Gebel (you can find her on instagram here or check out her amazing line chickpea products Fabalish). She taught us 3 fairly quick and simple recipes and this one was a big hit! If you are someone who is a little wary of tempeh… this is a way to make it super tasty and enjoyable!
Serving size: 2-3
Ingredients
1 ounce block of tempeh
3 T shoyu or tamari
6 T maple syrup
1 T 1 t Dijon mustard
6 T orange juice
1 inch knob ginger
1 T chickpea miso paste
1 T apple cider vinegar
1 t rice vinegar
3-4 garlic cloves
5 T avocado or grapeseed oil
Instructions
1. In a food processor or blender add all your ingredients except the oil. Blend all together. Once smooth and blended, slowly add in the oil while the blade is running. This process helps to emulsify the sauce.
2. Cut tempeh into about 10 strips per block. Add tempeh and sauce mixture to a shallow baking dish or bowl, making sure they are fully coated/covered in sauce. Cover and place in the refrigerator to marinate for 30 minutes or to an hour (or even overnight). While the tempeh is marinating, preheat your oven to 400° F.
3. Once the tempeh is marinated and the oven is ready, place in the oven to bake for 12 minutes. Then flip each tempeh strip over and bake for another 12 minutes.
Add a side of veggies, some rice or quinoa and voilà! You have a quick and tasty meal!