Maple curry tempeh


This makes 3 servings

1 block tempeh – cubed
1/4 cup liquid aminos or soy sauce
2 tbsp sesame oil
2 tbsp apple cider vinegar
2 tbsp maple syrup
pinch salt/pepper
salt/pepper to taste

1 garlic clove – minced
1/4 tsp grated or minced ginger
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 cup vegetable broth
1/4 cup maple syrup
3 tbsp liquid aminos or soy sauce
1 tbsp vinegar of choice
juice from 1/2 lime
1 tsp curry powder
1/2 tsp turmeric
1 tbsp arrowroot starch/powder (can sub tapioca flour or cornstarch)

optional sides, broccoli and quinoa or rice


Toss tempeh in marinade and let sit for at least 30 minutes.

Preheat oven to 400 degrees. Remove tempeh from the marinade and roast for 35 minutes. If cooking broccoli add this to the pan and roast for the same amount of time.

While tempeh is cooking, make your sauce. Heat a sauce pan with oil over medium heat. Add garlic, cumin seeds, mustard seeds, and ginger.

Cook for 5 minutes. Add all remaining ingredients except for the arrowroot powder and simmer for 5 minutes. Lastly add in your arrowroot starch and whisk in until sauce thickens – this will take under a minute.

Toss tempeh in sauce. Serve with rice and greens of choice