Maple Grilled Tempeh Recipe
From the 101cookbooks blog by Heidi Swanson. A grill tray makes this easy to cook without losing all the little pieces into the fire. Serves 2-4.
8 ounces tempeh
3 TB soy sauce (Heather prefers shoyu sauce)
3 TB maple syrup
1 tsp rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 tsp powdered chipotle (or a couple pinches of cayenne)
1/2 cup sliced shitake mushrooms
2 1/2 cups cooked quinoa or brown rice or grain of your choice
a generous handful of green beans
Garnish: fresh herbs of your choice, crumbled feta cheese
Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.
Place the pieces of tempeh and mushrooms in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms of tempeh are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally. Toss in the beans to coat with marinade just before grilling.
Grill the tempeh, mushrooms and beans on a medium hot grill for a few minutes brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove and serve over a bed of warmed quinoa (or rice). Drizzle with the reserved marinade.