Makes 1-2 servings
What you’ll need…
| 1 pkg (227g) | organic Tempeh, crumbled using fingers |
| 2 tbsp | extra virgin oil |
| 2-3 | garlic cloves, minced |
| 2-3 tsp | Italian seasoning |
| ½ tsp | sea salt or vegetable bouillon powder |
| ½ tsp | sweet or smoked paprika |
| ¼ tsp | black pepper |
| chili flakes, to taste |
What to do…
- Preheat oven to 375F. Line a baking tray with parchment paper; set aside.
- In a medium bowl, combine oil, garlic and spices. Add crumbled tempeh; stir to coat in oil. Transfer to prepared baking tray.
- Roast in center of oven for 10-15 minutes. Stir gently.
- Return to oven for 10-15 minutes or until golden and crispy.
Italian Seasoning
makes 2 tbsp
What you’ll need…
| 1 tbsp | dried oregano |
| 2 tsp | dried rosemary |
| 1 tsp | dried thyme |
| 1 tsp | fennel seed, ground |
What to do…
- Grind together all ingredients in a mortar and pestle, spice grinder or magic bullet.
