Lemon Herb Tempeh

Marygrace Taylor, Photography by Andrew McCaul

cover of the KIWI Fall 2022 issue

Ingredients


Makes 4 servings

½ cup low-sodium vegetable broth

¼ cup olive oil

2 Tablespoons soy sauce

1 Tablespoon honey

1 Tablespoon chopped fresh thyme

1 Tablespoon chopped fresh oregano

2 cloves garlic, sliced

2 8-ounce packages tempeh, each sliced into 8 pieces

If your family is trying to cut back on animal products but still wants a hearty source of protein, try tempeh. Its rich flavor and chewy texture is sure to satisfy a meat-and-potatoes-loving crowd.

Directions

1. In a medium bowl, add the vegetable broth, lemon juice, olive oil, soy sauce, honey, thyme, oregano, and garlic. Whisk to combine.

2. Add the tempeh pieces to the bowl, tossing gently to coat all sides in the marinade liquid. Cover and refrigerate for at least an hour, or as long as overnight.

3. Remove the tempeh from the marinade and place on a baking sheet. Transfer the marinade to a small saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes, or until the liquid has thickened slightly. remove from the heat and strain liquid.

4. Preheat the broiler, and broil the tempeh for 7 to 8 minutes, or until golden brown around the edges. Pour the sauce over the tempeh and serve hot.

Per Serving:


Calories: 367

Carbohydrates: 18 g

Fat: 26 g

Protein: 22 g

Fiber: 1 g

Active Time:

10 minutes

Total Time:

55 minutes