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Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked. Bake for 22-30 minutes or until caramelized and deep golden brown. Remove from oven and brush/coat with any remaining marinade.

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Allow the tempeh to marinate 2 hours or up to overnight, turning occasionally to marinate all sides. Peel and slice butternut squash into thin ribbons. Brush a large baking sheet with butter, arrange the squash ribbons in a single layer, brush the top with butter, and season with salt and pepper. Bake the squash at 400ºF for 5 minutes.

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15. Tempeh in Creamy Mushroom Coconut Sauce. Photo: Full of Plants. If ever there was a vegan curry stew, this would be it. Plump tempeh squares bathe in a creamy mushroom sauce that's sweet, thanks to the coconut milk, and savory, thanks to a blend of seasonings, like garlic, onion, and soy sauce. 16.

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Oven-Baked Tempeh. Preheat the oven to 350°F (180°C). Line a baking sheet with lightly oiled parchment paper and lay the slices of tempeh. Bake the tempeh for 10 minutes, then remove it from the oven. Now, flip the slices, brush some of the rest of the marinade, and bake again for 15 minutes or until golden brown.

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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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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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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 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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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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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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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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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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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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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.

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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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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.