Monica Metz
Category: Health & Fitness

Recently on More Good Day Oregon, I made one of a sweet and smoky Maple Mustard Roasted Tempeh. Tempeh is one of my go-to proteins. This recipe is perfect for barbecue lovers — it uses maple syrup, balsamic vinegar, and mustard to bring traditional barbecue flavors to this nutritious and versatile plant-based protein.

Now, you may be wondering… what the heck is tempeh?!?

I get it. Tempeh’s not exactly what’s-for-dinner in the U.S., but it should be!

Back when I was in grad school, they used to serve tempeh tacos in the dining hall. And I never ate it. And I totally made fun of it. But little did I know that years later, I’d be a huge fan!

Used in traditional Indonesian cuisine, tempeh is made from fermented soybeans; in fact, you can see the intact soybeans in a cake of tempeh. Because tempeh is fermented, most people find it easier to digest than tofu, and it’s a good source of gut-friendly probiotics.

Tempeh is one of my favorite plant-based proteins. It’s one of the highest plant-based sources of protein, easy to prepare, and very versatile.

In order to make tempeh taste its best, I recommend steaming it for about 10 minutes before you marinate it. This will help remove any natural bitterness, and prepare the tempeh to absorb the flavors from the marinade.

To read the full article by Monica Metz click here.