Spicy Mustard Apple Baked Tempeh

Apples are one of my favorite fruits and I take pride in incorporating them into as many recipes as I can when they are in season.  I'm going to try to keep my romanticizing of apples to a minimum because I can go on for days about how delicious they are.  Instead I'll focus on this tempeh I made for lunch the other day.  It's sweet and spicy, with a little tang and a whole lot of satisfaction!

If you are new to tempeh, this recipe is perfect for you because marinading it takes away its slightly musky flavor.  Tempeh is, after all, fermented soybeans and its flavor can take some getting used to.  I personally love its nutty flavor and have been know to eat it plain.  Don't judge.

Anyway, back to this delicious marinade.  It's super simple to make and is going to rock your inner apple lover's socks off!  I was very greedy when making this (blame my grumbling stomach) and didn't take any pictures of the preparation and assembly of the tempeh.  So bare with me in the explanation.  I promise its worth it!

While I could eat this baked tempeh on it's own, I enjoy it the most over kale.  Because everything tastes better with the addition of kale.  Who's with me?!  Add some millet, lemon zest, and garlic and you have yourself the perfect backdrop for almost any protein, or a meal on it's own.  But today, it's the base of my fall tempeh fortress!

On a side note, I assembled my dish like this because my father and brother went camping this past weekend.  Camping is something I loved as a kid and swore off as a teen because I HATE misquotes (bugs in general) and am not fond of being hot.  However, when camping in the fall, neither of those problems exist! Why didn't I think of that earlier?  And while I'm not rushing to the wilderness with a tent and some matches, I symbolically pitched a tent in my kitchen.

Kidding.  It just looked cool.


Spicy Mustard Apple Baked Tempeh
vegan, dairy free, gluten free, nut free

makes 2-3 servings

1 8oz package of Tempeh (I used plain organic soy boy tempeh )
1/2 cup apple cider
2 Tbsp spicy brown mustard (or 1 if you're a mild gal)
1 Tbsp tamari (or soy sauce, but then it won't be gluten free)
1 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar

Directions:

1. Wisk together apple cider, mustard, tamari, oil, and vinegar.  Set aside.

2. Open package of tempeh and cut into 4 equal pieces.  Slice each quarter in half so you are left with two thin pieces the same size as the quarters.  Cut each of these pieces diagonally so you get triangles.

3. Arrange tempeh pieces in a loaf pan so they fit flat across the bottom.  Pour marinade over tempeh and cover with plastic wrap.  Let sit in the fridge for at least 30 minutes to overnight.

4. Preheat oven to 350 F and bake for 40-50 min, or until most of the liquid is absorbed and the tempeh edges are crispy.

5. Serve over sautéed lemon-garlic kale and millet with a large glass of apple cider.  Enjoy!


Sautéed Lemon-Garlic Kale and Millet
vegan, dairy free, gluten free, nut free

makes 2-3 servings

1 1/2 cups cooked millet
1 bunch of dino kale, washed and chopped (or your favorite kale variety)
3-6 minced garlic cloves ( I REALLY like garlic.  For an average garlic eater, use 3)
zest of 1/2 lemon + more for serving
EVOO
salt and pepper

Directions:

1.  Add a splash of olive oil in a pan and sauté garlic on medium heat for about a minute.

2.  Add kale in small amounts and sauté until tender (about 5 minutes total).

3.  Turn heat to low, add lemon zest, millet, and season with salt and pepper to taste.  Cook on low for an additional 1-2 minutes.

4.  Serve with a drizzle of EVOO and additional grating of lemon zest.