I love, love tempeh. It’s my second favorite vegetarian protein to eat. (Chickpeas will forever be my most favorite plant protein.) I could eat tempeh directly out of the package, but it really shines when it’s roasted. Tonight, I coated ours with honey mustard dressing, from Katie’s blog. The only thing I did differently was add a splash of apple cider vinegar to give it some acid. I like my dressings pretty acidic.
It was delightful! The tempeh got golden brown with toasty edges and had the slightest hint of mustard. I let them go slightly too long in the oven, which turned out to be a happy accident because the bottom was covered a delicious crust.
I ate the tempeh with quinoa and massaged kale salad. That’s pickled ginger on my plate with the tempeh and quinoa. It’s part of my plan to incorporate more anti-inflammatory foods into my diet. The kale salad had the juice of half a lemon, shredded cabbage, black olives, a glug of grapeseed oil, a whole avocado and a generous sprinkle of salt.
Delicious, healthy and vegetarian. I’m not completely vegetarian, but I really like eating plant based meals like this. It makes me feel invincible!