Marinaded tempeh, grilled and baked, served on a bed of brown rice inside a ring of mostly raw salad. Adapted from a marinade recipe on The PPK.
- 2 tbsp soy sauce/tamari
- 1 tsp lazy garlic/2 cloves fresh garlic, crushed
- ½ cup vegetable stock
- 1 tbsp balsamic vinegar
- 1½ tbsp lemon juice/3 tbsp fresh lemon juice
- 3 bay leaves
- 1 tsp dried oregano/thyme (fresh would be better)
- 2 tbsp olive oil
- 1 block tempeh
- brown rice, enough for two people
- SALAD (all diced/finely chopped):
- red cabbage
- bistro salad/mixed bag of leaves
- sun-dried tomato
- Cut the tempeh in half twice as if to make two clam shells. Cut each piece into two triangles to make eight thin triangles in total. Steam the pieces for 10 minutes.
- Mix the marinade ingredients together (perhaps using the water from the steaming to make the vegetable stock). Place the tempeh slices in the marinade in a container that submerges them and leave for 1-4 hours, flipping occasionally.
- Slowly grill the tempeh on both sides while cooking the rice and chopping the vegetables. Use some left over marinade as a salad dressing.
- Serve the rice on the middle of the plate, with the tempeh triangles on top and the salad around the outside.