Temeph is my favorite main dish protein.  This recipe is so full of flavor and richness it will satisfy your deepest cravings for comfort food.  Temeph is made by a natural culturing and controlled fermentation process (making it easier to digest) that binds soybeans into a cake form, much like a vegan burger patty.  I love the texture!  It’s firm and crunchy and breaks apart in your mouth.  Mmm….

Juice of three oranges
1 cup Tamari (low sodium)
3/4 cup olive oil
1/4 cup veggie broth (low sodium)
1 T yellow mustard
1 T whole grain mustard
4 cloves garlic crushed
Cracked black pepper
Dash or two of white pepper
Dash or two or cayenne
5 bay leaves
1 T thyme
1 T ground sage
1 T marjoram
3 packs of tempeh 8oz each cut into small thin bite sized pieces

Preheat the oven to 375 degrees Fahrenheit.  In a large baking tray (I used glass) wisk all the ingredients except the tempeh.  Once blended through add the tempeh and stir through.  Cover with foil and bake for 10 mins.  Remove foil, stir, and add back to the oven and continue to bake for another 30-40 mins stirring frequently.  Sauce will thicken and tempeh will be quite tender and full of flavor.

Remove from the oven, let stand for approximately 5 minutes before serving.  Serve with mushroom gravy, mashed potatoes, quinoa, or your favorite starch for a complete taste explosion!

Enjoy! 🙂

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Love, Light, and Aliveness!

Krista <3