This recipe has a wonderful smoky flavor that comes from using smoked dulse and chipotle peppers. The wedges can be served hot or cold, but the ultimate way is to make them into a sandwich on slices of toasted sourdough spelt bread with soy mayonnaise, sliced tomato and crisp romaine lettuce.
Preheat oven to 350°F. Place chipotle and dulse on baking sheet and toast in oven until crisp, about 10 minutes. Let cool.
In food processor, blender or with mortar and pestle, combine chipotle pepper, dulse, garlic powder, coriander, paprika, bay leaves, caraway seeds, maple sugar, thyme and salt and pepper to taste. Process to fine powder (you may have to do this in two batches).
In medium bowl, combine oil, vinegar, molasses and cider. Whisk in spice mixture. Add tempeh to marinade and toss to coat. Let stand 15 minutes.
In large, shallow baking dish, place marinated tempeh in single layer. Bake until marinade is almost completely absorbed, about 40 minutes. Serve hot.
- Calories 288
- Carbohydrate Content 27 g
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 0 g
- Protein Content 14 g
- Saturated Fat Content 2 g
- Sodium Content 1091 mg
- Sugar Content 0 g