Smoky Tempeh Wedges

This recipe has a wonderful smoky flavor that comes from using smoked dulse and chipotle peppers. The wedges can be served hot or cold, but the ultimate way is to make them into a sandwich on slices of toasted sourdough spelt bread with soy mayonnaise, sliced tomato and crisp romaine lettuce.

Courses: Main Course, Vegetarian
Serves: 6 people

Recipe Ingredients

1		Dried chipotle chile (small)
		= (or 1/8 tspn ground chile)
1 1/2 oz	42g	Smoked dulse
1 tablespoon	15ml	Garlic powder
1 1/2 teaspoons	7.5ml	Ground coriander
1 1/2 teaspoons	7.5ml	Paprika
2 teaspoons	10ml	Bay leaves (small)
1/2 teaspoon	2.5ml	Caraway seeds
1/4 cup	49g / 1.7oz	Maple sugar
2 teaspoons	10ml	Dried thyme
1 tablespoon	15ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Olive oil
3 tablespoons	45ml	Apple cider vinegar
1 tablespoon	15ml	Blackstrap molasses
1 1/2 cups	355ml	Apple cider
2		Tempeh - (8 oz ea) - each cut cross-wise
		Into 12 thin strips

Recipe Instructions

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.

This recipe yields 6 servings.

Per Serving: 288 Cal; 14g Prot; 15g Total Fat (2 Sat. Fat); 27g Carb.; 0mg Chol; 1091mg Sod.; 0g Fiber.

Source:
Vegetarian Times, April 2001

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