on hearty red corn grit bread. There’s a reason we started making sauces- to team up with our tempeh. They go so well together. I marinated our chickpea tempeh in a tangy dressing with smoked paprika and baked it for ten minutes. And then this sandwich was born using quality ingredients I had on hand.
Marinade Recipe:
1/2 cup oil
1/2 cup apple cider vinegar
juice of 1/2 lemon
1 clove minced garlic
1/2 T smoked paprika
1/2 T chili powder
1 T maple syrup
1 t good salt
Whisk all the ingredients above. Slice the tempeh length-wise and place it in the marinade. Place in the fridge for at least 30 minutes. Roast the tempeh @350 for 10-15 minutes.
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