Maple Chipotle Grilled Tempeh

I grew up absolutely HATING pure male syrup. Believe it or not, until last year I preferred Aunt Jemima’s to the real deal. It’s not like I eat tons of maple syrup, or foods that syrup typically goes on, but I felt like a hypocrite as I poured my auntie J’s over my whole what banana flax oatmeal pancakes, and decided to start training myself to love the real stuff as much as everyone else seemed to.

Well, after about a year of always having it on hand in case I feel the urge to make pancakes, waffles, etc., I’ve finally started to experiment with it in savory dishes, not just on breakfast foods and in desserts.

Because I adore chipotle peppers, and am obsessed with spicy food in general, I decided to give my first shot at savory maple syrup usage a kick. After trying this recipe, I am so happy I transitioned to pure maple syrup, and even happier I’m beginning to incorporate into my recipe creations! This tempeh is the perfect blend of sweet, spicy, and smokey, without the sugar-filled, overly-slathered barbequed sauce taste. (obviously I am not fond of bbq sauce…) I grilled mine because I LOVE anything and everything grilled and I wanted a smokey flavor, but you could easily just bake it or pan sear it or whatever you feel like doing if you don’t have a grill or don’t feel like grilling.

I’m sorry for the picture being such shit, I was about to dig in when I remembered I wanted to post this, and my hands were shaky with hunger/delight.

Ingedients:

  • 1 package organic tempeh
  • 1 tbsp. olive oil
  • 1 large chipotle pepper in adobe sauce
  • 1 1/2 tbsp. pure maple syrup
  • 1 large clove garlic, minced
  • 1 tsp. cumin
  • saltΒ  & pepper to taste

In a medium-sized bowl, mash the chipotle pepper into the olive oil and maple syrup. Add the minced garlic and spices, and mix everything together. Cut tempeh in four diagonal strips, place in bowl and coat with the sauce thoroughly, making sure to slather each side of each strip. Refrigerate for at least an hour. About 5-10 minutes before the tempeh is done marinating, preheat grill to medium-high. Once grill is nice and hot, put tempeh on and grill for about 5-7 minutes on each side, or until the middle of each piece is hot and it has grill marks on all sides. Take off the grill and serve immediately.

I served mine with some simple sauteed veggies cooked down in veggie broth over rice. This would be good with spanish style rice and beans, over a salad, or on a sandwich to name a few. Enjoy, creatures!

Advertisements

3 thoughts on “Maple Chipotle Grilled Tempeh

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s