Servings: 4
Ingredients
- 1/3 cup Vegetable Broth
- 1/3 cup Balsamic Vinegar
- 1 1/3 tsps Italian Seasoning
- 2/3 tsp Sea Salt
- 2 2/3 Garlic clove, minced
- 12 ozs Tempeh cut into thin pieces
Instructions
- In a shallow bowl or zipper-lock bag combine the vegetable broth, balsamic vinegar, Italian seasoning, salt and garlic. Add the tempeh and gently toss to coat it in the marinade. Let the tempeh marinate for at least 20 minutes.
- Preheat the oven to 375oF (190oC) and line a baking sheet with parchment paper.
- Arrange the marinated tempeh evenly on the baking sheet. Ensure the tempeh pieces are not overlapping or touching. Bake for 24 to 26 minutes, flipping halfway through. Season with additional salt if needed before serving. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
No Italian Seasoning
Use any combination of dried herbs.
Serve it With
Rice, quinoa and roasted or steamed vegetables.
Refrigerate in an airtight container for up to three days.
No Italian Seasoning
Use any combination of dried herbs.
Serve it With
Rice, quinoa and roasted or steamed vegetables.
