Marinated Tempeh [vg][gf] Recipe

Time1h 30m

Serves4

Marinated Tempeh / Wild Rice / Crispy Chickpeas / Cucumber Slices Sesame Seeds

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Ingredients

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1
Marinating the Tempeh
1. Slice the tempeh into 1/2 inch thick slices. In a bowl, mix together soy sauce (or tamari), maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Add the sliced tempeh to the marinade and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes, or overnight for best flavor.
2
Cooking the Tempeh
2. Preheat a skillet over medium heat. Add the marinated tempeh slices to the skillet and cook for 3-4 minutes on each side, or until golden brown and slightly crispy. Remove from heat and set aside.
3
Preparing Wild Rice
3. Cook wild rice according to package instructions. Typically, this takes about 40-50 minutes. Once cooked, fluff with a fork and set aside.
4
Crispy Chickpeas
4. Preheat the oven to 400°F (200°C). Drain and rinse one can of chickpeas, then pat dry. Toss with olive oil, salt, and any desired spices (like paprika or cumin). Spread on a baking sheet and roast for 20-25 minutes, until crispy.
5
Assembling the Dish
5. On a plate, serve a portion of wild rice, topped with the cooked marinated tempeh, crispy chickpeas, and fresh cucumber slices. Sprinkle with sesame seeds before serving.