Low-FODMAP | Gluten-Free | Vegan
Takes about an hour to make in total, but marinade can do with 2-24 hours in fridge with tempeh
Serves 2
- 1 package tempeh, cut into 1 inch cubes
- ½ cup balsamic vinegar
- 2 tbsp maple syrup
- 2 tbsp tamari
- 2 tbsp garlic-infused olive oil
- ¼ cup olive oil
- 1 tsp dried thyme
- 2 tsp arrowroot starch
Method
- Mix together the vinegar, maple syrup, tamari, garlic oil, olive oil, and thyme
- Add tempeh to the bowl, stir and cover, letting sit in the fridge for 2-24 hours as you can. Stir sometimes.
- To cook, preheat oven to 350F or 175C.
- Put tempeh and sauce into a baking dish and cook covered for 20 minutes.
- Remove from oven, stir, and bake for another 20 minutes.
- Remove tempeh cubes from the sauce, and put to one side.
- Put remaining sauce into a pot over a medium heat.
- Add arrowroot starch, and stir constantly to thicken.
- Put tempeh onto a plate, then scoop marinade over the top as a sauce.
