Lemon Thyme Tempeh
This is a delicious and lemony tempeh dish.
And it was fun make this recipe. I wanted to make a vegan version of Lemon Thyme Chicken.
Basically its the same thing, just with tempeh. I made some adjustments. It was pretty easy to do and the results…tempeh and chicken are really different.
Both tasty, but the tempeh is a lot lighter and easier to digest.
If you are not a big lemon fan then reduce the lemon juice to 2 Tbs.
If you want to play a little with a sweet and sour flavor then replace the water with apple juice or increase the maple syrup.
This dish can be served hot or cool. You serve it with rice and veggies, plate with a salad, or put in a sandwich or wrap.
The cooked lemons can be eaten with the tempeh.
Enjoy!
Lemon Thyme Tempeh
Serves 3 to 6
Prep and cook time 40 minutes
Ingredients:
2 pkg. plain tempeh
2 Tbs. arrowroot flour
1/4 tsp. sea salt
1/4 cup grape seed oil
2 1/2 organic lemons
1/4 cup organic low sodium soy sauce
1 Tbs. maple syrup
6 small sprigs thyme
1 cup water
Directions:
Cut tempeh in half and then cut each half into 1/4 inch slices. Mix arrowroot and sea salt. Gently toss tempeh with arrowroot mix. Heat a large skillet with grape seed oil. When hot but not smoking, brown tempeh sliced on each side and remove to a plate.
When all the tempeh is done turn off the heat and let the pan coo a bit. Wipe out excess oil if any.
Turn oven to 400 degrees.
Zest and juice 1 lemon to make a Tbs. of zest and 1/4 cup lemon juice. (You can use the other half lemon if needed – it depends on the size of the lemon.)
Slice 1 and 1/2 lemons into thin rounds.
Strip leaves from the thyme and rough chop.
Mix lemon zest, juice, thyme, soy sauce and maple syrup. Add water.
Place the tempeh back in the skillet and arrange lemon slices over. Pour the lemon soy mix over and pop in the oven for 20 minutes or until almost all of the liquid is gone.
Serve.
