Spicy Smoky Tempeh Wedges

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Spicy Smoky Tempeh Wedges

 

1 small dried chipotle chile or 1/8 tsp. ground chile

1 1/2 ounces smoked dulse (sea veg. in Asian market)

1 tablespoon garlic powder

1 1/2 teaspoons ground coriander

1 1/2 teaspoons paprika

2 small bay leaves

1/2 teaspoon caraway seeds

1/4 cup maple sugar

2 teaspoons dried thyme

1 tablespoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil

3 tablespoons apple cider vinegar

1 tablespoon blackstrap molasses

1 1/2 cups apple cider

 

2 8 oz. packages tempeh, each cut cross-wise into 12

thin strips

Preheat oven to 350 degrees. Place chipotle and dulse

on baking sheet and toast in oven until crisp, about

10 minutes. Let cool.

In food processor, blender or with mortar and pestle,

combine chipotle pepper, dulse, garlic powder,

coriander, paprika, bay leaves, caraway seeds, maple

sugar, thyme and salt and pepper to taste. Process to

fine powder (you may have to do this in two batches).

In medium bowl, combine oil, vinegar, molasses and

cider. Whisk in spice mixture. Add tempeh to marinade

and toss to coat. Let stand 15 minutes.

In large, shallow baking dish, place marinated tempeh

in single layer. Bake until marinade is almost

completely absorbed, about 40 minutes. Serve hot.

Yields 6 servings.

 

 

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