Savory Herb-Baked Tempeh and Quinoa [Vegan]
This filling main entrée is full of savory flavor! Pulling together hearty tempeh with all the tangy notes of apple cider vinegar and sage, this is one dish that is perfect for a nice dinner with friends and family.
Ingredients You Need for Savory Herb-Baked Tempeh and Quinoa [Vegan]
How to Prepare Savory Herb-Baked Tempeh and Quinoa [Vegan]
- Place tempeh in a loaf pan or baking dish.
- Whisk together oil, vinegar, maple syrup, and soy sauce in a small bowl and drizzle over tempeh. Top with a few sprigs of fresh thyme and sage and marinate in fridge for at least 30 minutes.
- Preheat oven to 400ºF and bake tempeh for 12-15 minutes, or until is golden brown.
- While tempeh is baking, add 1 cup quinoa to 2 cups water in a saucepan, bring to a boil, and then simmer until quinoa is tender and water absorbed, about 15 minutes. Stir in thyme leaves and remove from heat.
- Remove tempeh from oven and allow to cool slightly before slicing into pieces. Add quinoa to serving dish and top with tempeh slices.
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Do I marinate the 12 oz. piece of Tempeh whole and bake before slicing, and is it okay to use olive oil in place of grapeseed oil?
I FIX THIS MYSELF OCCASIONALLY….
Wow! That’s a lot of protein!