Grilled Tempeh with Cilantro Mint Chutney
This is a recipe that I made a few weeks ago but never had the chance to post. Tempeh’s firm texture makes it a perfect match for the grill. Serve this tempeh with your favorite sidedish or alongside a platter of grilled vegetables. The Cilantro Mint Chutney was adapt from Dani Spies
What you’ll need
1 (8-ounce) package tempeh
1 scallion, sliced
1 clove of garlic, chopped
½ cup of fresh cilantro
1/3 cup of mint leaves
¼ cup parsley
Juice of one lemon
3 tbsp of extra virgin olive oil plus a little extra to rub on tempeh
¼ cup of water
1 Tbsp of brown rice syrup
Salt and pepper to taste
How To Make It
Combine scallions, garlic and salt in a food processor and blend until everything is minced up. Add the fresh herbs and pulse until it’s all minced down.
Add olive oil, blend, then add water, lemon juice and brown rice syrup.
Give it a taste…if it needs more salt or water, feel free to add some.
Rub each piece of tempeh with a little olive oil and then season with salt and pepper or marinated it with your favorite marinate.
Grease grates with oil then preheat grill to medium heat. Grill tempeh, flipping once, until browned and hot throughout, 8 to 10 minutes total. Transfer to plates, top with chutney and serve.
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