Marinated Tempeh

Some people like tempeh and others don’t. It’s not for everyone. It has a very unique taste, but with the right sauce or seasoning it can be delicious. I am still experimenting with the soy-based product, and have definitely had a few flops, but gradually I am learning how to cook tempeh a little better. For starters, something that I did last night that I haven’t done in the past is steam the tempeh prior to cooking. Steaming it allows the product to absorb whatever flavors you are using a little easier. Another difference in the meal I made last night was, the marinade factor. Usually I don’t plan ahead with my tempeh too much and I just end up throwing it in a pan and cooking it with different seasonings. However, yesterday I decided to try marinading it for an hour after steaming it so it would soak up all the goodness I was putting on it and decrease the plain, odd taste it has on its own.

In lieu of having planned ahead too much yesterday, I remember having seen a marinated version of tempeh over at the edible perspective and decided to use it as a good go-to, quick and easy resolve to my dinner dilemma. It was pretty awesome and I’m sure the rest of the fixings Ashley put on hers made it that much better, but it was also pretty good on its own. Lunch today is promising to be quite appetizing 🙂

Reuben Inspired Tempeh (adapted from edible perspective)

1 block of tempeh
3 Tbsp soy sauce
1/4 cup apple cider vinegar
2 Tbsp olive oil
1/4 cup water
1 tsp caraway seeds
1 tsp thyme
1 tsp onion powder
1 Tbsp lemon juice
2 cloves minced garlic
fresh ground black pepper

1. Slice tempeh in 1/8 inch slices. Steam tempeh for about 5 mins.
2. Whisk all marinade ingredients in a shallow baking dish. Place all tempeh slices into the dish so they are laying flat. Cover and refrigerate for at least 30 mins. Flip tempeh pieces and continue marinading for another 30 mins. *Note: the longer you marinade the more flavorful the tempeh will become.
3. Spray a nonstick pan and heat over medium high heat. Place tempeh slices in a even layer in the pan, along with half of the marinade, and cook for about 5 minutes on each side; or until the tempeh becomes golden brown.
4. Serve on it’s own or on a sandwich! Rye bread and thousand island dressing would make this more Reuben-like.

Chris and I enjoyed this flavor-enhanced tempeh on slices of toasted sprouted grain bread with a slather of hummus and a bit of vegan cheese. On the side were crispy, sweet potato fries. Delish!

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