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Roasted
Tempeh with Tomato Rosemary Chutney (Vegan)
Marinate tempeh for at least an hour.
In a 2 qt saucepan, combine tomatoes,
onion, vinegar, honey, garlic & mustard seeds. Bring to
boil, then lower heat and simmer, uncovered, for one hour.
Stir in rosemary and set aside. Keep warm if desired.
Preheat oven to 375 degrees. Bake tempeh on non -stick baking
sheet, loosely covered with foil, for 15 minutes. Remove foil
and back an additional 5 minutes. Serve tempeh topped with chutney.
Serve with rice.
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Ingredients
Marinade:
1/4c. red wine
1/4c. tamari/soy sauce
1 tbsp. olive oil
1/2 tsp. black pepper
12
oz tempeh,
cut into 2 inch cubes
3.c. tomatoes, chopped
3 garlic cloves (minced)
1 medium yellow oinion, diced
2 tbsp. honey
1 tsp. mustard seeds
1/2c. balsamic vinegar
1/4c. rosemary, finely chopped
Serves
4
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