Blue Plate Special #14: Maple Glazed Tempeh with Roasted Broccoli & Baked Potato

An easy tempeh dinner with a delicious marinade that I learned from the ladies at the Garden Cafe in Woodstock, NY. 

1 package soy tempeh
2 tablespoons maple syrup
1/4 cup tamari
1/4 cup sunflower oil

Potatoes (2)
Russet potatoes
Earth Balance

1 head of broccoli
2 tablespoons olive oil
S and P
Garlic powder
The juice of 1/2 a lemon

Preheat oven to 350.  Clean and dry the potatoes.  Pierce them with a fork several times and place directly on the oven rack.  Bake for an hour.

Cut the tempeh in to triangles.  Mix the maple syrup, tamari, and sunflower oil and marinate the tempeh for a half hour.  

Prepare the broccoli by cutting it into florets.  Place on a lined baking sheet and toss with olive oil, salt, pepper, and garlic powder.

When the potatoes have 20 minutes left, increase the heat of the oven to 425 and roast the broccoli for about 20 minutes.

Cook the tempeh in the marinade.  Let it start to caramelize and then turn it over.  When it is nicely caramelized on both sides, it is done.

Cut the potatoes open and, with the back of the fork, mush around the insides with Earth Balance. Cut the chives and sprinkle on top of the potatoes.

Squeeze the lemon juice on the broccoli right when you take it out of the oven!   Plate it up and enjoy!

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