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    Home » Easy Vegan Recipes » Mains

    Pomegranate Roasted Tempeh

    26 August, 2008 by Kip 3 Comments

    Pomegranate Roasted Tempeh#

    I have recently developed an obsession with tempeh. My husband really likes it too, not that he complains a great deal about anything else I make (but I do aim to please, mostly, depending on the time of the month and whether or not you spoke to me before 10am that morning).

    This recipe features one of my staple favourites when I'm craving a unique flavour: pomegranate molasses. Combined with some lemon and vinegar, along with a dash of sugar, it makes for an awesome taste.

    Recipe Notes

    The recipe provided below is for the tempeh only, but it's served with roasted butternut squash on a bed of bulghur wheat (cooked in a simple tomato based sauce with a pinch of cumin). The sauce is simply yoghurt and garlic, a favourite of both mine and my husband's (he has a name, you know. It's Paul). The measurements of ingredients I've listed do not need to be accurate, so if you love more of one thing than another then go for it (be sure to report back and let me know how it worked out for you).

    Pomegranate Roasted Tempeh

    Serves two
    • Ingredients
      • 1.5 tablespoon pomegranate molasses
      • 1 tablespoon lemon juice
      • 1 tablespoon white wine vinegar
      • ½ tablespoon tomato paste
      • 2 tablespoon hot water
      • ¼ tablespoon sugar
      • 1 tablespoon Olive oil
      • 225g (8 ounces) tempeh
    • Directions/Method
      1. Pre-heat the oven to 200 celcius (400 F) and lightly grease a roasting sheet.
      2. Mix all of the ingredients together, save the tempeh. Cut the tempeh into thin ⅓ inch slices and place in the marinade until most of the liquid is soaked up. This won't take long (tempeh doesn't need to soak for a billion years like tofu- it takes in liquid flavour pretty much instantly).
      3. Arrange the tempeh pieces on your oven tray and place in the oven for a total of around 20 minutes, turning each slice over after 10-12 minutes.
      4. Remove from oven and serve hot with salads, couscous, bulgur wheat, steamed or roasted veggies (tip: slice some butternut squash into ½ inch strips and roast with the tempeh), or whatever takes you fancy!)

    More Mains

    • Instant pot tomato hot pot soup base for winter warming
    • Vegan cheesy cauliflower with Chinkiang vinegar
    • Thai style vegan chicken rice (khao man gai)
    • Vegan mee gati – Thai coconut milk noodles

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Maija Haavisto

      February 28, 2010 at 1:10 pm

      I've never made tempeh in the oven, not sure why. It looks very appetizing in the pictures. I'm going to try this the next time I can get tempeh.

      Reply
    2. Maija Haavisto

      March 09, 2010 at 7:28 am

      It was pretty good, albeit not fantastic by any means. I skipped the vinegar and sugar, added some salt and soy sauce and used a bit more tomato paste than in the recipe. If I make this again I would make a lot more of the marinade, so that it would penetrate the tempeh deeper.

      Reply
      • Kip

        March 09, 2010 at 8:09 am

        Thanks for trying it Maija! Do you think it would be better with more marinade and maybe leaving it to marinate longer?

        Reply
    3. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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