Tempeh is fermented soy, and fermented soy is the only way we are eating it on this cleanse. It’s a good source of protein, and a good detour from beans beans beans. Although it is a bean. Ah well.
Chimichurri is another awesome sauce to add to the repertoire, you’re going to love it if you already don’t.
You might want to double or triple the recipe if you are going to make it. It takes time, and it keeps well in the fridge. Eat it within the week.
- 8 ounces tempeh, sliced through the length once, then each 1/2 piece cut into fours.
- 4 cloves of garlic, pressed.
- 1 cup loosely packed chopped fresh cilantro
- 1 cup loosely packed chopped fresh parsley
- 1 teaspoon dried oregano
- 1/4 cup raw apple cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 3/4 cup vegetable broth
- 1 tablespoon tamari (this is a cheat for the cleanse, but doesn’t have wheat like soy. You could omit, or Bragg’s amino acid liquid)
Preheat oven to 350
Steam tempeh for 10 minutes.
While it’s steaming, put all the ingredients EXCEPT the tamari into a blender or food processor and blend until relatively smooth.
Pour 1/2 a cup of the chimichurri (blender content) into a measuring cup and add the tamari to make the marinade.
Pour 2 tablespoons of the marinade into a plate. Place the warm tempeh on the plate and pour the 1/2 the marinade over it. Rub in the marinade on top of the tempeh.
Let sit for 1/2 and hour, flip the tempeh, rub in the rest of the marinade on that side. Let sit for another 1/2 hour.
Put tempeh on a sheet pan covered with parchment paper. Put in the oven for 20-25 minutes, or until golden brown.
To serve, use the remaining chimichurri (without tamari) as a sauce on top of the tempeh
Website Credit: http://www.theppk.com