Orange Glazed Tempeh and lavender

Orange Glazed Tempeh and lavender

How can I do?

Squeeze juice from oranges.

Combine garlic pulp, maple syrup, soy sauce, white wine and a pinch of salt. Add this mixture of orange juice.

Cut the tempeh into strips or triangles and fry in oil in a hot pan. When the tempeh is browned on both sides, add the orange juice and syrupy, to reduce a sauce.

Add lavender flowers, stir and serve with mashed potatoes.
  • 200g tempeh Art

  • 2 organic oranges from Sicily

  • 2 cup coffee soy (tamari) sauce

  • 1 cup chopped maple syrup

  • 2 coffee cup of white wine

  • 04.01 Cup of Coffee garlic pulp

  • Salt

  • 1.2 cup of coffee Dried lavender flowers

  • 1 cup cooking oil, grape seed

Total time: Preparation + cooking time: 25 minutes
Yield: 2 people

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