Ingredients
- 2 tbsp olive oil divided
- 2 cloves garlic minced
- ½ sweet onion diced
- 8 oz tomato sauce
- 1 cup white wine
- ⅓ cup molasses
- ¼ cup apple cider vinegar
- ½ tsp cumin
- ½ tsp smoked paprika
- salt and pepper to taste
- 16 oz tempeh sliced
Instructions
- In a small saucepot, heat 1 tsp olive oil. Sautee garlic and onion until soft and fragrant.
- Add tomato sauce, wine, molasses, vinegar, and spices. Bring to boil, then simmer 20 minutes.
- Taste and adjust ingredients as needed.
- When you have reached the desired flavor and thick consistency, remove the sauce from heat. Marinate the sliced tempeh for at least 30 minutes. (Start working on your sides during the downtime!)
- Preheat your oven to 350°F.
- Place tempeh slices in a single layer on a baking sheet lined with parchement paper.
- Bake for 20 minutes, flipping halfway through.
- Warm your remaining sauce and use a pastry brush to "paint" the sauce on the tempeh slices before serving.
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