Cornmeal Tempeh Steaks with Vegetables

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Average: 5 (2 votes)
(2 votes)
Cornmeal Tempeh Steaks with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 28 min.
Ready in

Ingredients

for
6
Ingredients
½ cup gluten-free tamari
½ cup water
3 tablespoons Maple syrup
1 tablespoon minced garlic cloves
3 slices fresh ginger
2 packaged Tempeh (cut into thirds)
½ cup Cornmeal
1 teaspoon crushed Red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground Cumin
kosher salt (to taste)
½ cup olive oil
How healthy are the main ingredients?
olive oilMaple syrupgarlic clovegingerthymeoregano

Preparation steps

1.
Preheat the oven to 350° F/175° C. In a small bowl, whisk the tamari, water, maple syrup, garlic and ginger.
2.
Coat tempeh with the marinade and place in a baking dish. Pour any remaining marinade over tempeh. Cover and bake for about 1 hour. Remove from oven and set aside. Drain and cut the tempeh into halves or triangles or slices.
3.
In a large shallow bowl, mix together the cornmeal, red pepper flakes, thyme, oregano, cumin and salt. Dip the tempeh pieces to coat with the cornmeal mixture.
4.
In a large skillet, heat the oil over medium-high heat and until very hot. Cook the coated tempeh until golden, about one minute per side.
5.
Remove the tempeh from heat and serve immediately along with sauteed vegetables.