Italian pomegranate tempeh recipe

Recipe for italian pomegranate tempeh in our easy vegetarian recipes collection.

Recipe ingredients

• Tempeh:
  • 16 ounces tempeh, defrosted
• Sauce:
  • 6 tablespoons balsamic vinegar
  • 2 cups pomegranate juice
  • 1/2 cup brown rice syrup
  • 2 tablespoons dried basil
  • 4 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt

How to make italian pomegranate tempeh

• Slice defrosted tempeh cross-wise to create 3 inch by 1/2 inch strips.
• Place sliced tempeh in bottom of a 9 x 9 inch baking pan.
• Combine all sauce ingredients in a sauce pan, and heat.
• Once this comes to a simmer, pour it over tempeh in baking dish.
• Bake dish in a 450 degrees F oven until most of the liquid is absorbed into the tempeh, about 45 minutes.
• About half way through baking, flip the tempeh in the pan so all sides of the tempeh absorb the sauce evenly, and so both the top and the bottom have a chance to get a little brown.
• Remove from oven, and gently mix the tempeh so the sauce covers more evenly.
• Variation: Try using pressed tofu, or even drained garbanzo beans, instead of tempeh.

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