Marinated and Glazed Tempeh Strips

• Yield: Serves 6
• Source: Vegetarian Times plant-powered protein cookbook, pg 304

Ingredients

• 2 8-oz pkg tempeh, sliced into 1/2-inch strips
• 1/2 cup maple syrup
• 1/4 cup orange juice
• 1/4 cup safflower oil, divided
• 2 Tbs ketchup
• 2 Tbs dijon mustard
• 1 Tbs sriracha
• 1 Tbs low-sodium tamari
• 1 tsp ground black pepper
• 1/4 tsp ground cinnamon
• 2 cloves garlic, minced
• 2 12-oz bunches collard greens, stems and ribs removed, leaves thinly sliced
• 2 cups frozen fire roasted corn, thawed

Steps

1. Place tempeh strips in a medium heat-proof bowl. Set aside.
2. Preprep Whisk together maple syrup, orange juice, 2Tbs oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 - 7 mins, or until slightly thickened Pour hot mixture over tempeh strips, cover, and let marinate 30mins or overnight
3. Preheat oven to 350°F Line baking sheet with foil and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15mins. Remove foil, and flip tempeh pieces. Bake, uncovered 5mins more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.
4. Meanwhile, heat remaining 2Tbs oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5-7mins or until greens are tender, stirring occasionally. Serve topped with tempeh slices.