Vegan Recipe: Orange Glazed Tempeh | Jason Wrobel

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more budget-friendly.

Make the orange marinade by adding 1 cup of fresh-squeezed orange juice to a medium-sized mixing bowl.

Grate about 1 teaspoon of ginger into the bowl with the orange juice.

Crush garlic using a garlic press and add to the bowl.

Add 2 teaspoons of coconut aminos to the bowl.

Pour in 1 1/2 tablespoons of mirin.

Add 2 teaspoons of maple syrup for sweetness.

Sprinkle in 1/2 teaspoon of ground coriander and a shake of black pepper.

Stir the marinade to combine and let it sit to meld flavors.

Preheat a pan over medium heat and add coconut oil.

Add tempeh triangles to the pan and sauté for about 5 minutes on each side until lightly browned.

Pour the orange marinade over the tempeh in the pan.

Let the tempeh simmer in the sauce for about 10-12 minutes, stirring every few minutes to coat the tempeh.

Check the consistency of the glaze; it should be thick and rich.

Halfway through cooking, flip the tempeh triangles with a spatula for even coating.

Once cooked, serve the tempeh over volcano rice, garnishing with fresh cilantro and black sesame seeds.

Squeeze half a lime over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens