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Instructions. In a medium bowl, stir together the broth, soy sauce, maple syrup, apple cider vinegar, garlic, poultry seasoning, onion powder, salt, and pepper. Cut the slab of tempeh in half, thickness-wise, to create two thin slabs. Now cut each slab in half, width wise, to create 4 square shaped slabs.

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Add the water, liquid smoke, mustard, rosemary, thyme, sage leaves and garlic to a mixing bowl and whisk thoroughly until combined. Place the tempeh chunks into a roasting dish, before pouring the marinade on top of them. Place the tempeh in the fridge to marinade, preferably overnight but 2-3 hours is sufficient if necessary.

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Blend all ingredients but tempeh; marinate tempeh overnight in the mixture. Store in the refrigerator. 2. Scrape as much of the marinade off the tempeh as possible. Brown in air-fryer on 400F for 10 minutes or until desired browning occurs. Alternatively, place on parchment paper and roast in 400F oven for 10-15 minutes until browned.

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Season with any additional seasonings, if desired. Spread the tempeh out across the baking sheet, then bake on the top rack of the oven for 25-27 minutes, until golden and crispy. Air Fryer Option: add the tempeh to the basket of your air fryer and bake at 380F for 12-15 minutes, shaking the basket every 5 minutes.

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Step 1 In a medium bowl, whisk peanut butter, soy sauce, vinegar, sesame oil, ginger, garlic, and pepper flakes until smooth. Add a few tablespoons of water to thin consistency. Add tempeh to.

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In a medium bowl, toss the steamed tempeh with the soy sauce, nutritional yeast, olive oil, onion powder, garlic powder, and black pepper. Transfer to a half sheet pan. Spread out so that there is about an inch between each piece of tempeh. Bake at 350F for 12 minutes on the middle oven rack.

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Steam the tempeh for about 10 minutes, or until it's tender. In the meantime, whisk together the marinade. Once steamed, combine the tempeh and marinade and wait at least 30 minutes. Spread the marinated tempeh on a baking sheet and bake at 375º Fahrenheit for 20 minutes, stirring halfway through.

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Cover and place in the refrigerator to marinate for 30 minutes. While the tempeh is marinating, preheat your oven to 400° F. After 30 minutes, remove the cover and using a spoon or pastry brush, lightly baste the tops of the tempeh strips with some of the sauce from the baking dish. Bake for 15 minutes.

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Preheat the oven to 400 degrees F. Peel the sweet potatoes and chop into small cubes; transfer to a large bowl. Slice the tempeh into cubes and add to the bowl with the olive oil and rosemary. Toss well to coat everything and place on a large baking tray. Season with salt and black pepper. Roast in the oven for 35-40 minutes.

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Preheat Oven: Preheat oven to 425° F and line a baking sheet with parchment paper. Bake the Tempeh: Place the tempeh on a baking sheet in a single layer and transfer it to the oven. Bake for 25-30 minutes, flipping halfway through, until the tempeh is golden and slightly crispy around the edges. Serve immediately.

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Spread the tempeh out across the baking sheet, then bake in the oven for 20-30 minutes, until golden brown with crispy edges. If you would like to bake the tempeh in the air fryer: Add the tempeh to the basket and bake at 375°F for about 10-15 minutes. Toss halfway by shaking the basket.

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Step 3. 3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes.

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12. 30-Minute Tempeh Stir-Fry. There's no need to marinate tempeh for hours in this recipe! All you need is 30 minutes from start to finish to produce this outrageously tasty stir-fry. The marinade consists of chili garlic sauce, peanut butter, sesame oil, soy sauce, lime juice, ginger, and maple syrup.

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Instructions. Combine the maple syrup, soy sauce, and apple cider vinegar in a ziplock bag large enough to hold the tempeh. Cut the tempeh into 4 slices (see image). Place them in the ziplock with the marinade. Make sure the tempeh slices are evenly coated, and allow them to marinate at least 30 minutes. Grill the tempeh over your campfire, or.

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Preheat oven to 425°F and line a baking sheet with parchment paper. Transfer the marinated pieces of tempeh to the prepared baking sheet, reserving the extra marinade. Bake for 10 minutes, remove from the oven and brush with the marinade. Return to the oven and bake for another 10 minutes until golden brown and crispy on the edges.

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Just 8 ingredients required! Make The Recipe. GF VG V DF NS. Chipotle Hummus Sandwich with Smoky Tempeh Bacon. A quick and easy sandwich with spicy chipotle hummus, smoky tempeh bacon, and fresh veggies. Plant-based, fiber- and protein-packed, and just 7 ingredients and 15 minutes required! Make The Recipe.