GARLIC GINGER MISO MARINATED TEMPEH
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- Опубліковано 25 сер 2024
- If you know what’s good for you, you will make this recipe IMMEDIATELY! Also, if you wanna play a fun game..you can count how many times I say, “vibe” in this video and make fun of me. Ha! I clearly need to co-opt another word for how excited this recipe makes me.
INGREDIENTS.
* 16 ounces tempeh, sliced diagnoally
* 1 tbsp miso
* 1 tbsp maple syrup
* 4 tbsp coconut aminos (perhaps some extra fro drizzling)
* 2 tbsp tahini
* 1/4 cup sunflower butter
* 1 tbsp dijon mustard
* 3 tbsp ginger, finely minced
* 1 tsp onion powder
* 1 tsp garlic powder
* 2 Tbsp lime juice
* 6 cloves garlic, microplanes
* 4 tbsp plant based milk
* 1/4 stored chili flake
* Kosher salt to taste
* 2 tbsp green onion or cilantro, garnish (optionsal
* 1 tbsp hemp seeds garnish (optional)
PROCESS:
To prep tempeh, I recommend steaming the bricks of tempeh for about 4-6 minutes before soaking them in the marinade to help cut out any bitterness of your tempeh. You don’t need to do this if your tempeh was made from scratch, but if your is store bought, steaming before marinading is recommended. Once steamed, cut the tempeh into the size of your choice and marinate. To make the marinade: Add miso, maple syrup, 4 tbsp coconut aminos, tahini, sunflower butter, dijon mustard, ginger, onion powder, garlic powder, lime juice, garlic, plant based milk, chili flak, and sea salt to a bowl. Whisk until combined. Add the tempeh to the marinade, cover, and let sit for about 1-4 hours.
Preheat oven to 375 degrees, and prep a sheet pan with parchment paper or a silpat sheet. Lay out your tempeh on the baking sheet, and drizzle with a little extra coconut aminos for added flavor bomb status. Bake for 20-25 minutes, or until golden brown and slightly crispy. Once finished plate your crispy tempeh with green onions, hemp seeds, and a few drizzles of leftover marinade!!
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We love to see tempeh get the attention she deserves
You can use a plate on top of the bowl with the marinade. Then you do not need any foil. Nice and planet friendly.
Drink every time Sophia says vibe 😅 love you hahah thanks for the recipeee
I love how you notice all the small things with cooking and food✨
droooooling over this recipe
I came from Selena & Chef and damn are you talented! I wish we were friends ur vibe is everything :)
Im your new fan from Indonesia, Soph! Thank you for making this recipe and introducing tempe to the world. I love your personality! Cant wait to try this ❤
Love how shes so passionate in everything 😩❤️
A great recipe, thank you,
Love your vibe!! 💕. I am not a fan of tempeh but I will try this recipe because it looks so good!
Made this recipe and it so good. 🤤I also did your vegan cinnamon date cake and it was amazing. Love your recipes.
This is amazing soph🥺 thank you so much for sharing! I can’t wait to try!! Also, wishing you the best with your healing🖤
you need 10 million more subscribers
u always use the ingredients I already have in my fridge and pantry! thank you so much I cannot wait to make this
Lol.. I love your videos so much. You're awesome
Looks so gooddd and I’ve been wanting to love tempeh more 🥰 just in time
This with some freshly cooked white rice would be delish 🍚🍙
❤❤❤
My loooord I need to make this.
This recipe just convinced my carnivore boyfriend that he DOES enjoy meat replacements. So thank you!!! ❤️
Hollo Friend nice video.
YUM! What would you suggest instead of sunflower butter? Almond or peanut maybe?
😭😩😍
I feel like every time I so much as LOOK at a microplane I end up in the ER with mangled fingers. Heh... Any tips on how to use it?
Is there a sub for the tahini and sunflower butter?
You can omit all together or use coconut milk or any other plant based milk. ❤️