Balsamic Maple Glazed Tempeh
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 pkg of Tempeh (I used 16 oz) 1/2 cup Balsamic Vinegar2 Tbsp maple syrup2 Tbsp soy sauce (or tamari)2 cloves of garlic minced1/4 cup olive oil1 tsp dried thyme2 tsp corn starch (or arrowroot powder)
Dice tempeh into 1 inch cubes
In a bowl mix together the balsamic vinegar, maple syrup, soy sauce, garlic, olive oil and thyme.
Add the tempeh to the bowl, stir and cover.
Let sit for be tween 2 and 24 hours in the fridge, mixing occasionally.
Preheat oven to 350
Place tempeh and sauce in a glass dish and cook covered for 20 minutes
Remove from oven, stir and bake for 20 minutes more.
Remove cubes from sauce and set aside. Place remaining sauce in a pan over medium heat. Add cornstarch and stir constantly to thicken.
Serve tempeh with thickened marinade over it. I served it over quinoa or wild rice.
YUM!
Serving Size: makes 2 8 ounce servings
Number of Servings: 1
Recipe submitted by SparkPeople user ACACIA13.
In a bowl mix together the balsamic vinegar, maple syrup, soy sauce, garlic, olive oil and thyme.
Add the tempeh to the bowl, stir and cover.
Let sit for be tween 2 and 24 hours in the fridge, mixing occasionally.
Preheat oven to 350
Place tempeh and sauce in a glass dish and cook covered for 20 minutes
Remove from oven, stir and bake for 20 minutes more.
Remove cubes from sauce and set aside. Place remaining sauce in a pan over medium heat. Add cornstarch and stir constantly to thicken.
Serve tempeh with thickened marinade over it. I served it over quinoa or wild rice.
YUM!
Serving Size: makes 2 8 ounce servings
Number of Servings: 1
Recipe submitted by SparkPeople user ACACIA13.
Nutritional Info Amount Per Serving
- Calories: 1,375.9
- Total Fat: 92.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,880.1 mg
- Total Carbs: 89.2 g
- Dietary Fiber: 1.0 g
- Protein: 64.1 g
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