If you know what’s good for you, you will make this recipe IMMEDIATELY! Also, if you wanna play a fun game..you can count how many times I say, “vibe” in this video and make fun of me. Ha! I clearly need to co-opt another word for how excited this recipe makes me.
INGREDIENTS.
* 16 ounces tempeh, sliced diagnoally
* 1 tbsp miso
* 1 tbsp maple syrup
* 4 tbsp coconut aminos (perhaps some extra fro drizzling)
* 2 tbsp tahini
* 1/4 cup sunflower butter
* 1 tbsp dijon mustard
* 3 tbsp ginger, finely minced
* 1 tsp onion powder
* 1 tsp garlic powder
* 2 Tbsp lime juice
* 6 cloves garlic, microplanes
* 4 tbsp plant based milk
* 1/4 stored chili flake
* Kosher salt to taste
* 2 tbsp green onion or cilantro, garnish (optionsal
* 1 tbsp hemp seeds garnish (optional)
PROCESS:
To prep tempeh, I recommend steaming the bricks of tempeh for about 4-6 minutes before soaking them in the marinade to help cut out any bitterness of your tempeh. You don’t need to do this if your tempeh was made from scratch, but if your is store bought, steaming before marinading is recommended. Once steamed, cut the tempeh into the size of your choice and marinate. To make the marinade: Add miso, maple syrup, 4 tbsp coconut aminos, tahini, sunflower butter, dijon mustard, ginger, onion powder, garlic powder, lime juice, garlic, plant based milk, chili flak, and sea salt to a bowl. Whisk until combined. Add the tempeh to the marinade, cover, and let sit for about 1-4 hours.
Preheat oven to 375 degrees, and prep a sheet pan with parchment paper or a silpat sheet. Lay out your tempeh on the baking sheet, and drizzle with a little extra coconut aminos for added flavor bomb status. Bake for 20-25 minutes, or until golden brown and slightly crispy. Once finished plate your crispy tempeh with green onions, hemp seeds, and a few drizzles of leftover marinade!!
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