Tuesday, April 22, 2014

Scraps and Snippets ~ Orange Maple Tempeh

I had to take a meatless dish to Easter dinner. The omnivores in the crowd were going to be chowing down on ham with a sweet mustardy sauce, and though that doesn't tempt me I wanted to offer something with some bite and some similarities. 

Enter tempeh, Now, this shouldn't really appeal to omni's. Tempeh is fermented grains and tofu, after all. I mean, no omni is going to order this off a menu if they could have meat instead. 

But. Can I tell you that omni's gave this a try, and two thumbs ups? I just did. Scout's honor. 

Make this the night before (or at least an hour so the marinade can soak into the tempeh.) 

Orange Maple Tempeh

2 packages tempeh (I used TJ's)
3 cloves chopped garlic
3 - 4 carrots cut into sticks
1/2 to 3/4 Nuts (optional)

2/3 Cup orange marmalade (I used Trader Joe's)
1/4 Cup apple cider vinegar
1/4 Cup maple syrup
Mix together and set aside until ready. 

Cut tempeh into chunks, squares, triangles, rectangles, strips. Place in a steamer basket and steam for 10 minutes. Tempeh should be double the thickness. 

Oil a 9 x 13 pan. 

Toss garlic chunks, tempeh pieces, carrot sticks and nuts if using into the pan/dish.

Scoop marinade/glaze over the tempeh pieces and drizzling over the dish. Cover and refrigerate several hours or overnight.  When ready, heat the oven to 350 and bake for 25 or so minutes. You want the carrots tender and the marinade to caramelize.