Herbed Tempeh Nuggets

Name: Herbed Tempeh Nuggets
Yield: Makes 4 Servings
Ingredients: 1 tablespoon safflower or coconut oil; ¼ teaspoon crushed red pepper flakes; 1 tablespoon garlic-infused olive oil; 1 tablespoon All-Purpose Herb Blend; 2½ tablespoons reduced-sodium tamari; 1 tablespoon safflower or coconut oil; pepper pinch sea salt; pepper pinch sea salt; ¼ teaspoon freshly ground black; 8 ounces tempeh, cut into ½-inch cubes; 2½ tablespoons balsamic vinegar

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

These tender, flavor-packed nuggets are fabulous tossed with salads, pasta, rice, or stir-fries . . . or just eaten out of hand as a snack.

Ingredients

8 ounces tempeh, cut into ½-inch cubes
2½ tablespoons balsamic vinegar
2½

Snack
Vegan

Method

Put the tempeh in a medium saucepan. Cover with water and bring to a gentle simmer over medium-high heat. Decrease the heat to medium-low and simmer gently for 10 minutes. Drain well and pat dry. Transfer the tempeh to a medium bowl.

Put the vinegar, tamari, herb blend, garlic-infused oil, red pepper flakes, pepper, and salt in a small bowl and whisk to combine. Pour over the tempeh and