How was it? Very tasty, tender, and moist, but not as spicy or as herby as I'd have hoped. Of the jalapeno, the oregano, and the epazote, the oregano definitely dominated, and I had actually halved it. More than anything the wine adds a lot to the flavor, which is good because I considered not using it, having to open up a bottle just for this recipe and now needing to find other things in which to use the rest of it. I'll drink beer till the cows come home, but I'd rather drink water than most wines.
Jalapeno and Herb Roasted Tempeh and Broccoli
(adapted from get sconed)
2 cloves garlic, pressed
2+ TB extra virgin olive oil
1/2-1 tsp dried oregano (or handful of fresh), crumbled
small handful fresh basil
1 jalapeno – sliced (less if you don't want spicy)
1/8 teaspoon salt
generous amount of freshly ground black pepper
1/2 TB agave or honey
1 1/2 teaspoon fresh lime juice
pinch nutritional yeast
1/2 c stock
1/4 c white wine
1 TB soy sauce
8 ounces tempeh, sliced into large triangles
1 bunch of broccoli, divided. Slice the stalks thinly.
Instructions1. Preheat oven to 375*F.
2. Combine all the ingredients besides tempeh and broccoli. Pour them into an 8x8 glass casserole dish. Immerse the tempeh triangles into the liquid. Immediately flip over.
4. Add the sliced jalapeno and bake for 20 minutes.
5. Increase the heat to 400F. Remove the dish from the oven.
6. Use a spatula to flip the tempeh pieces over.
7. Bake for an additional 15 minutes.