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Vegan • Gluten free • Serves 4


1 handful Cilantro
1/2 tsp Coriander, ground
2 Garlic cloves, small
1 tbsp Ginger
1/2 Lime
10 oz Tempeh


2 tsp Maple syrup
1 1/2 tbsp Mirin
2 tsp Tamari

Oils & Vinegars

2 tbsp Olive oil


1 cup Orange juice, freshly squeezed
Jessica Cohen
Jessica Cohen • 2 years ago

Orange Pan-glazed Tempeh

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