My oil-free & vegan recipe e-book:
https://payhip.com/b/uobN
Get FREE vegan recipes and a 3-day meal plan:
https://payhip.com/b/oTb2
Find me on Instagram:
@tirzahealthyveganlife
Find me on Facebook:
facebook.com/healthyveganlife

INGREDIENTS
250 grams tempeh
¼ cup water
2 Tbsp soy sauce
2 Tbsp tomato puree
2 Tbsp apple cider vinegar
1 Tbsp brown sugar
1 tsp liquid smoke
¼ tsp onion powder

DIRECTIONS
1. Slice the tempeh into very thin strips, about 1 mm per slice. You should be able to get about 36 slices.
2. Mix together the other ingredients in a bowl to make a sauce.
3. In a container, place a thin layer of the sauce, then place tempeh strips on top. Spread some of the sauce out over the tempeh strips and keep layering tempeh strips and sauce on top of each other until you have run out of tempeh and sauce.
4. Set the container aside for at least an hour.
5. Preheat the oven to 180 °C.
6. Place the strips on a baking tray lined with parchment paper.
7. Bake for 20 minutes.
Store in airtight container in the fridge for up to a week, or for two months in the freezer.