Yeah, tell me that doesn't look good. That's right, you can't. Even if you're not a vegetarian that meal is looking pretty tasty to you.
Last I made Sweet Tater's Spicy Maple Glazed Tempeh and it was super tasty. I was skeptical because I'm not much of a spice person, but the flavors blended together fantastically while baking and it came out great. Instead of having it with quinoa (which would have been more healthy, oops) I had mine with left over white rice and some collard greens that I simmered with vegetable broth, garlic and olive oil. I have determined my favorite way to eat it was to break the tempeh up and mix it all up together. Nom nom nom.
Since I'm on this 30 Days of Yoga kick (by the way, Day 2 went well) I've decided I need to be very aware of my protein intake to make sure I don't wear myself out. Tempeh is a great option for vegetarians, and it absorbs marinades really well so the flavor possibilities are endless. I'm very excited for leftovers tomorrow night. Maybe I'll make a sandwich, too. Oh, the possibilities!
If you're too lazy to click the link, here's the recipe, give it a shot, it takes about 5 minutes to put together. I'm exaggerating. It really only takes 3 minutes.
- 1 Package Tempeh (I used flax)
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Olive Oil
- 1 Tablespoon Soy Sauce
- 1/2 Teaspoon Chili Pepper (or Chili Flakes, which is what the original recipes calls for but I didn't have)
- Slice the tempeh into strips.
- Combine remaining ingredients and marinade tempeh in the sauce. I let mine marinade for a couple hours in the fridge.
- Coat a pan with nonstick spray and arrange tempeh strips on it. Hm, I forgot to coat my baking dish, but they came out just fine in a casserole dish.
- Bake at 400 degrees for 16 minutes, flipping tempeh half way through cooking time.