Roasted Tempeh With a Creamy Dijon Sauce

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For the Tempeh:
1 lb. tempeh, cut into 4 portions
2 1/2 cups vegetable stock
3/4 cup wheat-free tamari
1/4 cup rice vinegar
2 bay leaves
2 Tbsp. finely chopped fresh rosemary
3 garlic cloves, minced

• Bring a medium pot of water to a boil and drop in the tempeh. Cook for about 10 minutes. (Tempeh has a mildly bitter flavor that boiling will remove.)
• Meanwhile, mix together the vegetable stock, tamari, rice vinegar, bay leaves, rosemary, and garlic.
• Place the tempeh in a baking pan and pour the liquid mixture on top. Bake, uncovered, for 30 to 40 minutes in a 350°F oven, turning once halfway through. Remove from the oven but leave the tempeh in the pan to soak up the remainder of the liquid while it cools to ensure moist tempeh.
• After the liquid is absorbed, reheat in the oven until slightly browned on the edges, about 10 minutes or less.

For the Dijon Sauce:
1/2 cup grainy Dijon mustard
1/2 cup cider vinegar
1/4 cup soy milk
2 Tbsp. maple syrup
2 Tbsp. brown rice syrup
1 tsp. orange zest

• Mix together all the ingredients in a small saucepan over medium heat and bring to a simmer.
• Cook for 20 minutes, until slightly thickened, stirring frequently.
• Pour over the tempeh.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind