Hot Marinated Tempeh   

Submitted by Imogen Shaw 
Adapted from Isa Chandra and Terry Hope Romero's excellent book "Veganomicon". 

Ingredients 
1 pack tempeh (the Impulse foods 227g pack is an ideal size) 
half cup red wine 
garlic 
ginger 
lemon 
soy sauce 
chilli hot sauce or a red chilli 
vegetable broth 


Directions 
Place tempeh in boiling salted water for 10 mins to remove bitterness. 

Make the marinade: Half of a cup red wine, 2 table spoons of soy sauce, 3 tablespoons of chilli hot sauce (or 1 fresh chilli minced), half a cup vege stock, 2 cloves of garlic and about 10cm ginger minced, juice of a lemon. 

Remove tempeh from water and allow to cool, chop the tempeh in half width wize, cut into four squares, then cut the resulting squares into little triangles, place in the marinade. 

Leave for at least an hour, but best to do this in the morning, and it'll be nicely marinated by dinner time. 

Remove tempeh from marinade and place on a baking tray, grill until it starts to brown, then turn it over and repeat, then pour the remaining marinade over the lot, and grill for 5 more minutes. 

Serve with mashed potato and kale with toasted sesame seeds.