Orange Teriyaki Marinated Tempeh. Vegan. Gluten Free.
Have you tried tempeh yet? You really need to! Can be found in most grocery stores in the health food aisle. Once steamed, this protein absorbs flavors beautifully! It’s so versatile. It’s packed with protein. Tempeh is a great vegan protein. It LOVES marinades. Tempeh is also an incredibly affordable protein. I got this block of tempeh at Trader Joe’s for $1.99! Tempeh is wonderful paired with rice, quinoa, broken up and placed in chili or used in tacos.
This can be made well in advance – I’ve marinated for 2-3 days or for just a few hours. Really easy and super tasty. Perfect weeknight meal idea.
1 block of tempeh
1/4 cup of Bragg’s Liquid Aminos
1/2 cup fresh orange juice
Zest from one orange
2 cloves of garlic, minced
1 large (2 inch piece) of fresh ginger, peeled and grated
2 tablespoons of maple syrup
First you need to steam your tempeh. I use a steamer basket in my pot filled with a bottom filled with water and a teaspoon of salt. Once boiling, add the block of tempeh to the basket and cover. Steam for 15 minutes. Then remove and let cool. Slice once cooled.
In the meantime, in a bowl whisk your marinade ingredients and then add your tempeh. I cover and gently give it a shake to coat. Refrigerate from 2-24 hours. Occasionally give it a gentle shake. Once your ready to cook – preheat your oven to 350 degrees. I add the tempeh and marinade to a glass baking pan. Place in the oven and bake for 25 minutes. I then flip each of the pieces over and bake another 10 minutes. Serve immediately.
— Knead to Cook