Baked Balsamic n’ Honey Glazed Tempeh- Prepare to be Converted

18 Dec

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There have been three lonely packs of tempeh sitting in the fridge forever. Three. That’s a lot.  Like an old hand-me-down hanging in the closet, time and time again I just never seemed to reach for it.

I realize that I have sung the praises of tempeh and its health benefits in the past (as in this post and this post) but lately it has just seemed…uninspired.

So, determined not to toss it (as that would be very wasteful), I searched the miraclenet and in 10 seconds found this recipe from Making Love in the Kitchen, one of my favourite Toronto healthy eating sites/blog (Check it out, guys).

As usual, it did not disappoint!

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First of all, let me just share some major reasons to love tempeh: 

  1. It is a probiotic food- like yogurt, meaning that it helps your body produce healthy bacteria. It also has antibiotic properties.
  2. Tempeh is a complete protein, containing all of the essential amino acids.
  3. AND very importantly, unlike tofu, tempeh maintains all of the fiber of the bean, and gains some digestion benefits from the enzymes produced during the fermentation process used to make it.

Still not convinced? Then I suggest you try this recipe.

Baked Balsamic and Honey Glazed Tempeh 

(recipe is for two 250 gram packages)

  • 2 packages of tempeh cut into 1 inch cubes
  • 1 cup of balsamic vinegar
  • 5 tablespoons of honey
  • 4 tablespoons tamari or soy sauce
  • 4 cloves garlic, crushed or minced
  • 1/2 cup olive oil
  • 2 tablespoons fresh thyme (or dried)
  • 3 tablespoons cornstarch
  • 2 bay leaves

Marinade: 

  1. Add vinegar, garlic, honey, thyme, tamari, oil and bay leaves to large bowl and add tempeh cubes to marinate in the fridge and mix (2-24 hours, mixing occasionally)

Cooking

  1. Preheat oven to 350, place tempeh and marinade in a glass dish and cook covered for 20 minutes
  2. Remove from oven, stir, and recover. Cook another 20 minutes. Your house should smell amazing by now, and your mouth should be watering.
  3. Remove cubes from sauce and transfer to bowl.
  4. Over medium high heat, cook sauce until bubbling. Add cornstarch to thicken (tip: stir cornstarch with small amount of water in separate bowl first to make a loose paste before adding to sauce. This eliminates clumps).
  5. Cook for about five minutes, until syrupy. I added fresh black pepper for some more bite. Pour over tempeh and mix.
  6. Garnish with scallions and fresh basil. Serve over rice or quinoa. Eat!

Best tempeh recipe I’ve tried yet! This is a very simple way to incorporate it into your diet. Also great for those who are vegan and/or gluten free.

ps. If you are making this on the fly and don’t have time to marinate it first, its no biggie, but recommended. Proof: this dish was even better the next day.

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And hey, I have 99 likes on Facebook- such a tease. Anyone care to make it an even 100? It would make my day!

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4 Responses to “Baked Balsamic n’ Honey Glazed Tempeh- Prepare to be Converted”

  1. vinicooksveg December 18, 2012 at 5:08 am #

    That looks great! Yippe! I am your 100 fb follower!:)

    • food,mostly December 18, 2012 at 11:43 am #

      Thanks Vini!

      I’m now following your blog too, which is very exciting because Indian food is my absolute favourite!

  2. Mum December 18, 2012 at 3:52 pm #

    Hmm…never had it before! I’ll try it! xxx

Trackbacks/Pingbacks

  1. Sesame-Honey Tempeh Bowl with Carrot Slaw | food, mostly - May 15, 2013

    […] recipe was again inspired by the mountain of tempeh that had accumulated in my fridge, as it tends to do. After a […]

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