This is Gary’s marinade for “white meat” Tempeh. It gives the tempeh a juicy, tender texture and fine flavor.
3 cups of vegetable stock or water
1 cup of dry white wine or vermouth (you may use non alcoholic wine, vegetable stock or water if you prefer; you can also use red wine for a “dark meat” tempeh.)
1/2 cup of fresh squeezed lemon juice or your favorite white wine vinegar. (Try red wine vinegar for a “dark meat” tempeh)
1/4 cup maple syrup or agave
1 stalk of celery (rough chopped)
1 carrot (rough chopped)
1 onion (rough chopped)
4 cloves of garlic (smashed)
1 teaspoon of dried parsley or a few sprigs with the stems (washed)
1 teaspoon of dried sage or a few sage leaves with the stems (washed)
1 teaspoon of dried rosemary or a sprig with the stems (washed)
1 teaspoon of dried thyme (or a couple of sprigs with the stems (washed)
1 teaspoon of smokey paprika
1 bay leaf
1 teaspoon freshly ground pepper
salt to taste (optional)
Preheat oven to 375oF
If using dry herbs mix them and the liquids thoroughly. If using fresh herbs add them after you pour the liquid over the tempeh in the next step.
Place the tempeh in a large baking dish with high sides. Pour the marinade over the tempeh (add the fresh herbs here if using). Top with the celery, carrots, onions and garlic.
Cover the dish with a lid or foil and bake in the oven for 30 to 45 minutes or until the liquid is reduced by at least half and the vegetables are cooked.
Remove the tempeh from the roasting pan and cool or refrigerate. It keeps for several days and can be frozen.
You can use the juice as you would pan drippings for gravy, etc.
The tempeh is now ready to cube and use in stews and soups. Crumble as the base for a Bolognese sauce as you would with ground meat. Or you can make a great taco meat by adding your favorite herbs and spices. Grill it and slather with your favorite barbecue sauce. Let your imagination run wild!