Grilled Rosemary Tempeh

Vegan.

I got the inspiration for this recipe when on my Mother’s Birthday I made her Rosemary Grilled chicken. The only thing I had laying around that I could make for myself would be tempeh. So I tried it out and it came out delicious, and way better than I had expected. You can either grill or saute the tempeh. 

This recipe is based on making an entire block of tempeh. I prefer the soy boy five grain

3 – 4 tablespoons fresh rosemary, diced

1 lemon

6tablespoons olive oil

4 garlic cloves, minced

1 block tempeh

salt and pepper for taste

Squeeze 1/4th of a lemon and mix with the olive oil in a shallow pan or bowl. Add garlic and 1/2 of the rosemary. Place tempeh in pan. Cover in remaining rosemary, and squeeze another quarter of lemon on top. Marinate 10 minutes. Grill or sautee. 

*If you grill the tempeh, place into an aluminum foil pocket for 10 minutes.