Maple Grilled Tempeh Recipe

8 ounces tempeh
3 tablespoons soy sauce (I prefer shoyu sauce)
3 tablespoons maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)

optional version
1 -2 portobello mushrooms
2 1/2 cups cooked quinoa or brown rice
a handful of blanched green beans

Cut the tempeh diagonally into 4 triangles. If possible, thin
those triangles out by slicing each in half horizontally - 8
triangles total.

Set the tempeh aside while you make the maple marinade by
combining the soy sauce, maple syrup, rice vinegar, garlic, and
chipotle powder in a small bowl.

Reserve a few tablespoons of the marinade to use later as a
drizzle.

Place the pieces of tempeh flat in a large baking dish. Pour
the remaining marinade over the tempeh. Make sure the tops and
bottoms are coated and marinate for anywhere between 30 minutes
and 2 days, flipping occasionally.

Grill the tempeh on a medium hot grill for a few minutes on each
side - Brushing all the while with the marinade remaining in the
bottom of the baking dish. When the tempeh is a toasted, deep,
maple-y, golden brown remove and enjoy on a sandwich, over rice,
or however you like.

Serves 2 - 4