Baked Tempeh with Dijon Sauce and Roasted Veggies


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!

2 comments

  1. Celine

    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

  2. Su

    Wanted to comment – I just made that dijon sauce for our NYE feast, and I agree with you about the acidity. I skipped the honey and used another dose of maple syrup, but when I tasted it midway through I found it way too tart. Another dollop of maple syrup and it was fine.

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