Tempeh With Coriander And Honey

When I gave up meat and poultry, I used to get a little sad when I would come across recipes for rack of lamb or a whole chicken accompanied by a delicious looking marinade. Now, enter tempeh.  It is a pure soy food {good to eat in measured quantities even for breast cancer survivors} vs. soy protein concentrate or soy protein isolate food (bad to eat, ala most mock meat and chicken nuggets}.  Tempeh is also high in protein so nutritionists love it.  I love it because it can stand in for any marinated meat dish.  It's like a sponge, so I have found that the best way to prepare it is to whip up a stellar marinade, marinate the tempeh with half, bake the tempeh, and serve with a side of reserved marinade. This dish features the fragrant and addictive marinade from Ottolenghi's rack of lamb recipe.  It is the first tempeh dish I ever made and surprisingly, my husband {he who craves burgers and pepperoni pizza and will not step foot in a vegan restaurant} is now a big tempeh fan. 

I revisited this dish again tonight and it is even better than I remembered.

Tempeh With Coriander And Honey

1 lb tempeh

3 T flat leaf parsley

1/4 c mint

1/4 c cilantro

2 garlic cloves

a small knob of ginger (the size of half your thumb}, peeled and sliced

1 1/2 large jalapeno peppers, sliced

1/4 r salt

25 ml  fresh lemon juice

30 ml low sodium soy sauce

60 ml sunflower oil (if you cannot find sunflower oil, canola oil will do)

1 1/2 T good honey

1 T red wine vinegar

2 T water

Pulse all ingredients except tempeh in a food processor to create the marinade.

Cut each tempeh block into 4 triangles.  Place in a non-reactive dish with 1/2 of the marinade.  Cover and refrigerate for 30 minutes.

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper.  Remove the tempeh triangles from the marinade with tongs and place them in a single layer on the baking  sheet. Bake for 12 minutes, then turn them and bake for an additional 10 minutes.  Serve with reserved marinade on the side.

Serves 4.



Source:  Marinade: Ottolenghi