Garlic Lemon and Fennel Tempeh (my summer favorite)

[Guest guest]

Garlic Lemon and Fennel Tempeh

 

2 tsps. fennel seed, crushed

1/4 cup olive oil

4 cloves garlic, minced

2 tsps. lemon zest

1 tsp. salt, optional

1 tsp. pepper

1 lb. tempeh, cut into 1 inch slices

1 lemon, sliced

 

Preheat oven to temperature 400 degrees. Combine first 6 ingredients in a bowl.

Spread half the mixture onto tempeh slices. Arrange tempeh in

the bottom of a lightly oiled baking dish. Bake 15 minutes or

until lightly golden. Serve tempeh with remaining marinade and lemon slices.

Serves 4.

 

 

 

 

 

[Guest guest]

This sounds yummy! Do you steam the tempeh first or just use it as is from the

package?

Jann

 

Gypsy G <bohemian_river wrote:

> Garlic Lemon and Fennel Tempeh

> 2 tsps. fennel seed, crushed

> 1/4 cup olive oil

> 4 cloves garlic, minced

> 2 tsps. lemon zest

> 1 tsp. salt, optional

> 1 tsp. pepper

> 1 lb. tempeh, cut into 1 inch slices

> 1 lemon, sliced

> Preheat oven to temperature 400 degrees. Combine first 6 ingredients in a

bowl.

> Spread half the mixture onto tempeh slices. Arrange tempeh in

> the bottom of a lightly oiled baking dish. Bake 15 minutes or

> until lightly golden. Serve tempeh with remaining marinade and lemon slices.

Serves 4.

[Guest guest]

Hey,

I bought some tempeh at a tailgate market-far superior to the storebought stuff-

here where I live(Western NC),And this recipe was listed on the literature,so I

gave it a try-it was pretty darn good!I had it with coconut milk rice and pan

seared cauliflower(Tawa Gobi)-a recipe I got from showmethecurry.com.(They have

some great recipes).A light and fairly inexpensive menu that made enough for

half a week of leftovers.

Hope everyone is having a good night,

Rob