Lemon-Grilled Tempeh
Recipe By : Serving Size : 4 Preparation Time :0:00
Categories : Side Dish
1/4 cup freshly squeezed lemon juice
2/8 cup olive oil
3/4 teaspoon thyme
4/8 teaspoon black pepper 16 ounces tempeh 1 large onion --
sliced into rings 4 whole wheat rolls
Preheat the oven to 400F. In a small bowl, combine the lemon
juice, olive oil, thyme, and black pepper for a marinade;
set aside. Cut the tempeh into pieces. Place the tempeh
pieces in a steamer or metal sieve over boiling water and
steam for 15 minutes. In a 2-quart casserole dish, combine
the tempeh and the onions; pour the marinade over them.
Refrigerate for at least 4 hours. Bake the tempeh, onions,
and marinade, covered, for 30 minutes; or cook the tempeh
and onions over a grill until heated through, basting with
the marinade. Place the tempeh and onions on the rolls.
Garnish with lettuce and sliced tomatoes.
Source: "Indiana Soybean Board" S(Internet Address):
"soyfoods.comindex.htmlOpen ↗"
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