Sweet and Savory Maple Herb Roasted Tempeh

• Vegan
• Gluten free

• Produce

  • 12 sprigs Herbs, fresh
  • 1 block Tempeh

• Condiments

  • 1 tbsp Maple syrup
  • 1 tbsp Tamari or soy sauce

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Grapeseed oil
  • 1 Olive oil, Extra Virgin

Found on gratefulgrazer.com

Description

Ingredients

• 1 block tempeh, sliced into three equal squares
• 1 tablespoon grapeseed oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon tamari or soy sauce (use gluten-free tamari if needed)
• 12-16 sprigs fresh herbs (I used a blend of rosemary, thyme, and sage)
• Extra virgin olive oil for serving (optional)

Directions

• Preheat oven to 375º F and line a baking sheet with parchment paper or foil. Spread tempeh squares on baking sheet and set aside.
• Whisk together grapeseed oil, apple cider vinegar, maple syrup, and tamari/soy sauce in a small mixing bowl and then brush mixture generously onto each side. Spread sprigs of fresh herbs on top and place baking sheet on center rack of oven. Roast until golden brown and aromatic, about 30 minutes.
• Remove tempeh from oven and transfer to a serving dish. Drizzle with extra virgin olive oil before serving if desired.