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Sweet 'N Sour Tempeh and Vegetables Recipe
Ingredients:
Juice Mixture | |
| Apple juice | |
| Barley malt or maple syrup | |
| Apple cider vinegar | |
| Prepared mustard | |
| Tomato paste | |
| Tamari soy sauce | |
| Garlic, minced | |
| Fresh ginger, minced | |
| Sesame oil | |
| Arrowroot or cornstarch | |
| Apple juice | |
Tempeh and Vegetables | |
| Tempeh, 1/2-inch dice | |
| Tamari soy sauce | |
| Sesame oil | |
| Garlic powder | |
| Black pepper | |
| Powdered rosemary | |
| Mushrooms, quartered | |
| Carrots, 1/2-inch dice | |
| Yellow squash, 1/2-inch dice | |
| Green squash, 1/2-inch dice | |
| Sweet ‘n Sour Sauce |
Instructions for Sweet 'N Sour Tempeh and Vegetables:
Combine apple juice, barley malt, vinegar, mustard, tomato paste and tamari soy sauce.
Over medium heat, cook garlic and ginger in oil until lightly browned, about 1-2 minutes.
Quickly add juice mixture to prevent garlic and ginger from burning; stir well. Bring to a boil.
Combine arrowroot and apple juice. Add to juice mixture. Cook until thick and clear. Remove from heat.
Toss tempeh with tamari soy sauce and sesame oil; spread out on baking sheet.
Sprinkle with garlic, pepper and rosemary.
Bake at 350° F for 15 - 20 minutes turning if needed, to prevent scorching. Cool.
Blanch vegetables. Toss tempeh and vegetables with sauce. Heat through.
