ORANGE BARBECUE MARINADE FOR PLANT MEAT
This marinade I used to marinate Tempeh – fermented soybean cake that is used as an animal meat substitute.
Makes 1-3/4 cups
1/2 c. ketchup
1/4 c. prepared yellow mustard
1/4 c. Balsamic vinegar
1 T. liquid smoke
1 T. Worcestershire sauce
1/2 c. diet Coke or Pepsi
zest and juice of 1 orange (zest first, juice second)
1 t. garlic powder
1 t. onion powder
1 t. sea salt
fresh grind black pepper to taste
14 oz. pkg. Tempeh (I used Lightlife brand)
Combine all ingredients in bowl except Tempeh and whisk till smooth.
Boil slab of Tempeh in water to cover for 10 minutes. Remove and drain. When cool, cut into 3/4 inch cubes and submerge in marinade, cover and refrigerate. I marinated this Tempeh for 1 week, since I was too busy with other stuff to prepare this dish. It held up very well. The flavors of the marinade don’t go through the bean cake like you might think. However, it does flavor it nicely.
For the recipe I used it in go to: ORANGE TEMPEH WITH SAFFRON RICE.
Notes:
Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]) is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.
It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.[1][2] Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue…Read more: https://en.wikipedia.org/wiki/Tempeh
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