Orange miso tempeh recipe

Recipe for orange miso tempeh in our easy vegetarian recipes collection.

Recipe ingredients

• 16 ounces tempeh, defrosted
• 1 teaspoon ginger juice, fresh, squeezed from fresh, grated ginger root
• 6 fluid ounces orange juice, frozen concentrate
• 1 3/4 cups no salt added vegetable broth
• 3 tablespoons white miso
• 3 tablespoons sucanat sugar, or granulated sugar
• 10 garlic cloves, minced
• 3 tablespoons dark, toasted, sesame oil
• 1 teaspoon juniper berries, optional
• 1/4 teaspoon sea salt

How to make orange miso tempeh

• Slice defrosted tempeh crosswise 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. Heat.
• Once this comes to a simmer, pour it over tempeh in baking dish.
• Bake dish in a 450 degrees F oven, no need to preheat 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 black beans, instead of tempeh.

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