Ala the Simple Veganista — this sounded fairly good, but was in fact much better. Wonderful flavor baked into the semi-decent Joe tempeh and soused along with asparagus in a sauce of miso, balsamic and o.j., with shredded basil added in.
The sauce was too good not to thicken for a better cling, and some slivered ginger or maybe a little minced garlic might add additional, good flavoring. Easy as it gets and delicious, even drawing muted praise from the sublime child.
ORANGE ROASTED TEMPEH & ASPARAGUS
- 1 package (8oz.) tempeh, cut into 1/2 inch cubes
- 1 bunch asparagus (1 lb.), ends trimmed and cut into 1 inch pieces
- 2 tablespoons red miso paste, divided (white miso is ok too)
- 2 tablespoons balsamic vinegar or glaze, divided (rice vinegar ok too)
- 4 teaspoons olive oil, divided
- 1/4 cup orange juice
- 3 tablespoons chopped fresh basil
- 1 1/2 cups cooked brown rice, quinoa or grain of choice, to serve
- toasted and/or black sesame seeds, to serve
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or lightly grease with oil.
Combine 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil, mix well. Add cubed tempeh and mix. Place tempeh on baking sheet and place in oven. After 12 minutes, give the tempeh a stir and add the asparagus to the baking sheet. Continue to cook for 8 – 10 minutes. Will be ready when asparagus is just fork tender.
In same mixing bowl, add 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil and 1/4 cup orange juice. Mix well to combine, add basil and mix again. Add tempeh and asparagus, mix well to coat.
Notes: Thicken the sauce slightly for better cling. Also, consider slivered ginger, garlic and she suggests a little orange zest.