Maple Roasted Tempeh

Ingredients

• 1 Block of tempeh
• 1/2 cup maple syrup
• Juice of 2 oranges
• 1 tseaspoon ground coriander
• 6 tablespoons olive oil
• 3 sweet potatoes, boiled
• 1/2 cup coconut milk
• 1 tablespoon agave nectar
• 4 springs of cilantro
• 1/3 cup tamari
• 1/3 cup white miso
• 2/3 cup of plain Vitasoy
• 1/3 cup apple juice
• 1 Granny Smith apple
• 1/3 cup barley flour
• 1/3 cup nutritional yeast

Instructions

1. Preheat oven to 300 degress. Cut tempeh in half then lengnth wise. Combine maple syrup, orange juice, coriander, 3 tablespoons of the olive oil, tamari and the tempeh and place into a baking dish. Bake until tender, about 20-25 min.
Gravy
2. Heat the soy milk and the apple juice in a small pan then remove from heat. Peel and dice the apple. Heat the remaing olive oil in a sauce pan and saute apples until wilted. Add the barley flour and yeast and saute until the yeast becomes fragrant. Add soy-apple liquid then remove from heat and whisk until smooth. In a small bowl place the miso and add a little gravy mixture to blend, then add miso mixture to gravy. At this point if gravy is too thin whisk a little flour and yeast into the gravy. If the gravy is too bland add a dash of tamari or a little more miso.
Coconut Sweet Potatoes
3. Combine coconut milk and agave nectar and heat over med heat. In a bowl combined the boiled potatoes, coconut milk,the chopped cilantro springs and Kosher salt to taste.
4. To Serve: Stack your poatoes then the tempeh on a plate, then smoother in the rich sweet Miso-Apple Gravy.