tempeh bake

Another family favorite. Tempeh is a fantastic source of protein. It has a nutty flavor and a firm texture. This recipe is from The Tofu Cookbook, which I love.

3 tablespoons canola oil

2 onions, finely chopped

2 garlic cloves, crushed

1 teaspoon fennel seeds, crushed

½ teaspoon chili flakes

1 teaspoon coriander seeds, crushed

1 teaspoon cumin seeds, crushed

1 red bell pepper, seeded and finely chopped

1 lb tempeh

4 oz vegan mozzarella cheese, grated

The sauce

2 tablespoons tamari soy sauce

Juice of ½ lemon

3 tablespoons molasses or dark brown sugar

2 tablespoons cider (apple cider) vinegar

1 tablespoon English (hot) mustard

6 tablespoons tomato paste

2/3 cup water

2-3 dashes Tabasco or other hot pepper sauce (optional)

2 tablespoon coarsely chopped flat leaf parsley

Preheat the oven to 400 degrees. Heat 2 tablespoons of the oil in a large frying pan or wok and sauté the onions, garlic and spices for 6-7 minutes, until golden and softened.

Add the pepper and cook for a further 1-2 minute, until softened.

Whisk together all the sauce ingredients and add to the pan. Simmer gently for 2-3 minutes to warm through. Finally stir in the parsley.

Heat the remaining oil in a large frying pan and fry the tempeh for 2-3 minutes on each side, until golden and warmed through. Transfer to a large, shallow, baking dish.

Pour the finished sauce over the tempeh and sprinkle evenly with the grated cheese. Bake in the oven for about 10 minutes, until the cheese has melted and is bubbling and browned.