Baked Tempeh with Dijon Sauce and Roasted Veggies
December 30th, 2006
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Baked Tempeh with Dijon Sauce and Roasted Veggies
I had planned on making tempeh for dinner, but I wanted to try a new recipe. LA Kitchen’s Roasted Tempeh and Creamy Dijon Sauce not only looked great, but came highly recommended from some peeps over on PPK Forums.
The tempeh itself was great. The dijon sauce was way too acidic for me, even after I tried to mellow it out with earth balance and some kosher salt. Next time I think I’ll use less cider vinegar, or even omit it, and add more earth balance.
We served it with some organic baby carrots and fingerling potatoes that Stewart roasted with olive oil, salt, rosemary, thyme, oregano, and herbs de provence.
On the side, we had some of Celine’s Beer bread which turned out really well and was SO easy to make. I’ll think I’ll try it again with some different kinds of beer in the future to see how the taste varies. Thanks for the recipe, Celine!
1 Comment Add your own
1. Celine | December 31st, 2006 at 4:03 am
yay, i’m glad you liked the bread!
i love it that depending on which flour or beer is used, the results are completely different. it’s always a treat, and i’ve never had a negative outcome with this recipe. plus it uses the beer we might otherwise OD upon. ;p
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