Tempeh Poached in Lemon & Garlic
Yield: 4 servings
Tempeh must be marinated or poached; it absorbs a lot of liquid, so it is best that it be fully hydrated before grilling or adding
to a dish.
1 pkg tempeh
2 cups vegetable broth, no salt
1/2 tsp salt
1 clove garlic, minced
Zest of 1/2 lemon
Juice of fresh lemon
1 tbs honey
1/4 cup warm water
In a deep skillet place tempeh, broth, salt, garlic, lemon zest and juice.
Cover and bring broth to a boil. Reduce to simmer and continue heating for 20 minutes. Flip tempeh once.
Remove from skillet and set aside.
Set oven to broil.
Mix water and honey together and brush over tempeh.
Broil until honey is glazed. Turn tempeh over and repeat glazing and cooking.
Cut into 4 triangles and serve.
"Tempeh is an excellent source of calcium and phytosterols which makes this a superfood meal."
Recipe by: Dorothy Wilson
Webmaster's note: above photo is simply a visual example of tempeh and does not necessarily depict how the final product in this recipe will appear.
Recipe published: Winter, 2008
Print Page Version
The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer.
Copyright © 1999-2012 Robin L. Russell