Recipes
Tempeh with Apricot Marinade
(Serves 8)
1 pound tempeh
1 cup apricot preserves
1 clove garlic, peeled and minced
2 tablespoons oil
1/4 cup soy sauce
2 tablespoons cider vinegar
Cut the tempeh into 2-inch squares. Place in a vegetable steamer
and steam for 20 minutes.
Combine the apricot preserves, garlic, oil, soy sauce, and vinegar
and mix thoroughly. Place the steamed tempeh in a large bowl and
pour the apricot marinade over it. Marinate in the refrigerator
for an hour.
Grill, brushing frequently with the marinade and turning the tempeh
pieces every few minutes, until tempeh is browned and completely
heated through. Serve on rolls or over rice.
Recipe from The Vegetarian No-Cholesterol Barbecue Cookbook,
by Kate Schumann and Virginia Messina, M.P.H., R.D.
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