This is Gary’s marinade for Tempeh. It gives the tempeh a juicy, tender texture and fine flavor.
2 cups of vegetable stock or water
1 cup of dry white wine or vermouth (you may use non alcoholic wine, all vegetable stock or water if you prefer)
1/2 cup of fresh squeezed lemon juice
1 teaspoon of onion powder
1 teaspoon of dried parsley
1 teaspoon of dried sage
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
1 teaspoon of paprika
1 bay leaf
1 teaspoon freshly ground pepper
4 cloves of garlic (smashed)
salt to taste (optional)
Preheat oven to 375oF
Mix the spices and the liquids thoroughly.
Place the tempeh in a large baking dish with high sides. Pour the marinade over the tempeh. Cover the dish and bake in the oven for 45 minutes. Remove from oven and let cool.