50 minutes
TEMPEH
16 ounces tempeh, defrosted
SAUCE
6 tablespoons balsamic vinegar
2 cups pomegranate juice
1/2 cup brown rice syrup
2 tablespoons dried basil
4 teaspoons dried oregano
1/2 teaspoon ground black pepper
6 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon sea salt
Makes 6 servings.
Slice defrosted tempeh cross-wise to create 3 inch by 1/2 inch strips. Place sliced tempeh in bottom of a
9x9 inch baking pan.
Combine all sauce ingredients in a sauce pan, and heat. Once this comes to a simmer, pour it over
tempeh in baking dish.
Bake dish in a 450 degree F (230 degree C) oven (no need to preheat oven) until most of the liquid is
absorbed into the tempeh (about 45 minutes). About half way through baking, flip the tempeh in the pan
so all sides of the tempeh absorb the sauce evenly, and so both the top and the bottom have a chance to
get a little brown. Remove from oven, and gently mix the tempeh so the sauce covers more evenly.
VARIATIONS:
- Try using pressed tofu (or even drained garbanzo beans) instead of tempeh.
Per serving: 306 Calories; 11g Fat (29% calories from fat); 15g Protein; 44g Carbohydrate; 0mg Cholesterol; 174mg
Sodium
TEMPEH
16 ounces tempeh, defrosted
SAUCE
6 tablespoons balsamic vinegar
2 cups pomegranate juice
1/2 cup brown rice syrup
2 tablespoons dried basil
4 teaspoons dried oregano
1/2 teaspoon ground black pepper
6 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon sea salt
Makes 6 servings.
Slice defrosted tempeh cross-wise to create 3 inch by 1/2 inch strips. Place sliced tempeh in bottom of a
9x9 inch baking pan.
Combine all sauce ingredients in a sauce pan, and heat. Once this comes to a simmer, pour it over
tempeh in baking dish.
Bake dish in a 450 degree F (230 degree C) oven (no need to preheat oven) until most of the liquid is
absorbed into the tempeh (about 45 minutes). About half way through baking, flip the tempeh in the pan
so all sides of the tempeh absorb the sauce evenly, and so both the top and the bottom have a chance to
get a little brown. Remove from oven, and gently mix the tempeh so the sauce covers more evenly.
VARIATIONS:
- Try using pressed tofu (or even drained garbanzo beans) instead of tempeh.
Per serving: 306 Calories; 11g Fat (29% calories from fat); 15g Protein; 44g Carbohydrate; 0mg Cholesterol; 174mg
Sodium
