Recipe: Balsamic tempeh (to serve over salad!)

Here it is folks, until this point, I had never tried tempeh. I heard of it, thought it sounded a bit strange, but since I do eat meat, felt that I never needed it in my diet. But I had some vegan friends ask me about a way to get in some vitamin B12, and one of the options I recommended was to try some tempeh. (Side note: supplementation with B12 is better, since the amount of b12 in tempeh isn’t super signifigant, but hey a little bit here and there can help!) I cringed in my advice, because I had never tried it myself before! I pride myself on only offering up things that I have tried myself. This way if someone asks my how to cook it, prepare it etc then I have something to say!

So, I bought myself a pack of tempeh and set out to cook it! After researching a few recipes, I came up with my own recipe that turned out to be delish. Even my husband ate it! (and for those who don’t follow, he is the pickiest eater ever).

So, what is tempeh? Well, it’s cooked and fermented soybean, that’s generally formed into a square patty. “Gasp, soy you say? Isn’t it bad for you?” In my opinion, in moderation, having some soy from time to time isn’t bad. Soy is a protein and gives you some fiber, but if you do overload your body on it, some compounds in the soy can mimic estrogen and confuse your body by sending odd hormone signals etc… All in all, don’t eat this everyday – but it’s nice to have an option to switch up a salad topper from time to time!

Balsamic tempeh

Ingredients: 

  • 1 pack of organic tempeh
  • 1/2 cup of balsamic vinegar
  • 3 garlic cloves, minced
  • 2 tbsp of maple syrup
  • 3 tbsp of tamari or soy sauce
  • salt and pepper
  • optional: red pepper flakes if you want a bit of a kick

How to: 

  1. Preheat oven to 350
  2. Cut tempeh into bite size pieces
  3. Mix the rest of the ingredients to make a sauce
  4. Pour over the tempeh in an oven safe pan (I used a casserole dish)
  5. Cover with foil and cook for 20 mins
  6. Flip tempeh and cook with foil off for 20 more mins

Tip: If you are serving this the next day, or have leftovers (this made 3 hearty salad topping servings for me) heat up the tempeh pieces in a bit of coconut oil in a frying pan to crisp it up. YUM!

 

 

Author: Jackie

Jackie is a certified holistic nutritionist (with the Alive Academy out of Richmond, B.C.) in her spare time. Full-time she works in an office (like many of you!) and is always looking for ways to make her busy life happy and healthy. She is a mom to 2 lovely daughters, and a wife to a picky-eater husband who always keeps her on her toes when she is creating healthy recipes.

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