Vegan Maple Curry Tempeh
Ingredients
- 1 block tempeh, cubed
Marinade
- 1/4 cup liquid aminos or soy sauce
- 2 tbsp sesame oil
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- pinch salt/pepper
- salt/pepper to taste
Sauce
- 1 garlic clove, minced
- 1/4 tsp grated or minced ginger
- 1/4 tsp cumin seeds
- 1/4 tsp mustard seeds
- 1/4 cup vegetable broth
- 1/4 cup maple syrup
- 3 tbsp liquid aminos or soy sauce
- 1 tbsp vinegar of choice
- juice from 1/2 lime
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 tbsp arrowroot starch or powder (can substitute tapioca flour or cornstarch)
Optional sides
- broccoli
- quinoa or rice
Preparation
Toss tempeh in marinade and let sit for at least 30 minutes.
Preheat oven to 400 degrees. Remove tempeh from the marinade and roast for 35 minutes. If cooking broccoli, add it to the pan and roast for the same amount of time.
While tempeh is cooking, make the sauce. Heat a saucepan with oil over medium heat. Add garlic, cumin seeds, mustard seeds, and ginger. Cook for 5 minutes. Add all remaining ingredients except for the arrowroot starch and simmer for 5 minutes. Then add the arrowroot starch and whisk until the sauce thickens, which should take under a minute.
Toss tempeh in sauce. Serve with rice and greens of choice.
Notes
This recipe makes 3 servings.
