Food recipes
Tempeh Breakfast Stacks
Tempeh Breakfast Stacks
Ingredients:
3 tablespoons (45 ml) vegetable broth Combine the broth, wine (if using), tamari, liquid smoke,
3 tablespoons (45 ml) dry white wine, 2 teaspoons each of the maple syrup and mustard,
Directions:
or additional broth ketchup, and sesame oil in an 8 x 11 inch (20 x 28 cm)
2 tablespoons (30 ml) tamari dish. Stir to combine and season with salt and pepper.
Marinate the tempeh for 1 hour, or up to 24 hours,
2 teaspoons liquid smoke
refrigerated.
4 teaspoons (27 g) pure maple syrup,
divided Heat the olive oil in a small skillet over medium heat.
4 teaspoons (20 g) Dijon mustard, Cook the onion for 3 to 5 minutes until translucent.
divided Transfer to a small blender and add the mayonnaise,
Ingredients:
3 tablespoons (45 ml) vegetable broth Combine the broth, wine (if using), tamari, liquid smoke,
3 tablespoons (45 ml) dry white wine, 2 teaspoons each of the maple syrup and mustard,
Directions:
or additional broth ketchup, and sesame oil in an 8 x 11 inch (20 x 28 cm)
2 tablespoons (30 ml) tamari dish. Stir to combine and season with salt and pepper.
Marinate the tempeh for 1 hour, or up to 24 hours,
2 teaspoons liquid smoke
refrigerated.
4 teaspoons (27 g) pure maple syrup,
divided Heat the olive oil in a small skillet over medium heat.
4 teaspoons (20 g) Dijon mustard, Cook the onion for 3 to 5 minutes until translucent.
divided Transfer to a small blender and add the mayonnaise,
Printed from https://recipe.bluelayer.org/recipe/69963/tempeh-breakfast-stacks