Modern Veg Kitchen--Barbecue Tempeh Sandwich Filling

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* Exported from MasterCook *

 

Barbecued Tempeh Sandwich Filling

 

Recipe By :The Modern Vegetarian Kitchen, Peter Berley

Serving Size : 6 Preparation Time :0:00

Categories : The Modern Vegetarian Kitchen

 

Amount Measure Ingredient -- Preparation Method

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1 pound tempeh

1/2 cup cider vinegar

1/2 cup naturally brewed soy sauce

1/2 cup olive oil

1/3 cup pure maple syrup

2 teaspoons ground cumin

2 teaspoons ground chipotle chile

1 teaspoon dried thyme

1 teaspoon sweet paprika

 

Preheat the oven to 350ºF.

 

Slice each block of tempeh in half horizontally, then slice each piece in half.

Select a baking dish that can hold the slices in a single snug layer.

 

In a bowl, whisk together the vinegar, soy sauce, oil, maple syrup, cumin,

chile, thyme, and paprika. Pour half of the marinade into the baking dish.

Place the tempeh on top and pour on the remaining marinade.

 

Cover the dish with foil (shiny side down) forming a tight seal. Bake for 45 to

50 minutes, until most of the marinade is absorbed. Uncover and bake for 10

minutes, or until well-browned.

 

Remove the tempeh to a plate to cool and use in a sandwich. (At this point, the

tempeh will stay fresh for up to 10 days tightly wrapped in the refrigerator.)

 

S(ISBN):

" 0-06-039295-9 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 375 Calories; 24g Fat (55.0% calories

from fat); 16g Protein; 29g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1379mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4

Fat; 1 Other Carbohydrates.

 

NOTES : Get ready for some intense flavor! This is everything barbecue should

be: sweet, spicy, and smoky, thanks to the chipotle chile. Once the tempeh is

baked in the marinade, it's great for the grill. To make this filling into a

sandwich, spread your favorite sandwich bread with some Spicy Sun-Dried Tomato

Spread (page 375). Top with the tempeh and your choice of chopped lettuce,

Kirby or pickling cucumber, clover sprouts, watercress, and shredded carrots.

Nutr. Assoc. : 0 0 1396 0 866 0 0 0 1032