April 28th, 2024
Recipes
Coriander Marinated Tempeh
Valentina P
- Difficulty
•
- Time 30" plus marinating
This simple marinade infuses tempeh with flavor and gives it a delightful crispy crust. Ground coriander is the star here, which is a popular ingredient in curries due to its naturally earthy flavor. Lemon juice and cayenne pepper are my personal favorites for the marinade, but the balsamic and pepper combination is great for a slightly sweeter taste.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (8 ounce) package tempeh
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice or balsamic vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1 (Optional): This is an optional step to help remove any bitterness from the tempeh. Place a steamer basket (we like this one) in a large pot filled with 1" of water. Bring the water to a low boil and add the tempeh. Steam the tempeh for 6 to 8 minutes. Rinse and pat the tempeh dry.
- Step 2: Combine all ingredients, except the tempeh, in a glass container. Stir the mixture until smooth. Slice the tempeh into 1/2 inch slices. Add the sliced tempeh to the marinade and toss to coat. Cover and refrigerate for 2 hours to overnight. While marinating, stir the tempeh at least once to ensure an even coating.
- Step 3: Preheat the oven to 365°F. Transfer the marinated tempeh to a lined baking sheet, brushing any residual marinade over the tempeh slices.
- Step 4: Bake for 20 to 25 minutes, carefully flipping the tempeh over halfway through the cooking time.
- Serve: Grab a plate and enjoy. This tempeh is great alongside flavorful dishes like Afghan-Style Pumpkin Curry or Blackberry Balsamic Salad.
Recipe Notes
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Nutrition
This simple marinade infuses tempeh with flavor and gives it a delightful crispy crust. Ground coriander is the star here, which is a popular ingredient in curries due to its naturally earthy flavor. Lemon juice and cayenne pepper are my personal favorites for the marinade, but the balsamic and pepper combination is great for a slightly sweeter taste.
How To MakeDiet Type: Low-carb
Shopping List
- 1 (8 ounce) package tempeh
- 2 tablespoons olive oil
- 2 tablespoons low-carb maple syrup
- 2 tablespoons lemon juice or balsamic vinegar
- 1 tablespoon dijon mustard or spicy brown mustard
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper or black pepper
Instructions
- Step 1 (Optional): This is an optional step to help remove any bitterness from the tempeh. Place a steamer basket in a large pot filled with 1" of water. Bring the water to a low boil and add the tempeh. Steam the tempeh for 6 to 8 minutes. Rinse and pat the tempeh dry.
- Step 2: Combine all ingredients, except the tempeh, in a glass container. Stir the mixture until smooth. Slice the tempeh into 1/2 inch slices. Add the sliced tempeh to the marinade and toss to coat. Cover and refrigerate for 2 hours to overnight. While marinating, stir the tempeh at least once to ensure an even coating.
- Step 3: Preheat the oven to 375°F. Transfer the marinated tempeh to a lined baking sheet, brushing any residual marinade over the tempeh slices.
- Step 4: Bake for 25 minutes, carefully flipping the tempeh over halfway through the cooking time.
- Serve: Grab a plate and enjoy. This tempeh is great alongside flavorful dishes like Afghan-Style Pumpkin Curry or Blackberry Balsamic Salad.
Nutrition
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Coriander Marinated Tempeh
PT30M 1 (8 ounce) package tempeh 2 tablespoons olive oil 2 tablespoons maple syrup 2 tablespoons lemon juice or balsamic vinegar 1 tablespoon dijon mustard 2 teaspoons ground coriander 1/2 teaspoon salt 1/4 teaspoon black pepper Gluten Free Vegan Low-Carb 2 Servings
Ingredients:
