The marinade is great for anything. I like to marinate portobello mushrooms or tofu in it or drizzle it on veggies before roasting. This recipe is for tempeh and delicious served on a bed of quinoa with a green vegetable (broccoli, kale, spinach or a combo).
serves about 2
- 1 package of tempeh, cut into triangles
- 1 head of broccoli, chopped
- 1 bunch of kale, chopped
- 4 tbsp soy sauce
- 4 tbsp maple syrup
- 2 tsp rice vinegar
- 2 clove of garlic, chopped (or garlic salt works too)
- 1 tsp tabasco, hot sauce or cayenne
- 1 cup quinoa
- 2 cups water or veggie broth
Slice tempeh into small triangle.
Combine all marinade ingredients together and soak tempeh for a good 15-20 minutes. Heat olive oil in a saute pan and saute tempeh until browned. Use the remainder of the marinade to coat the broccoli/kale and add to the tempeh in the saute pan. Cook for just about 3-4 minutes, until veggies are soft (but not overcooked).
Meanwhile, combine quinoa and water (or veggie broth) over medium heat, cover and simmer until water is absorbed. Once quinoa is cooked, add it to the tempeh and veggies mixing all together and serve.