Cornmeal Tempeh Steaks with Vegetables
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 28 min.
Ready in
Ingredients
for
- Ingredients
- ½ cup gluten-free tamari
- ½ cup water
- 3 Tbsps Maple syrup
- 1 Tbsp minced garlic cloves
- 3 slices fresh ginger
- 2 packaged Tempeh (cut into thirds)
- ½ cup Cornmeal
- 1 tsp crushed Red pepper flakes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp ground Cumin
- kosher salt (to taste)
- ½ cup olive oil
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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
