Garlic Parmesan Tempeh Wings

Ingredients

For the marinade:

• One 8-ounce block of organic tempeh
• 1/2 cup plant-based milk
• Juice of 1/2 a lemon
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon sea salt

For assembly:

• 1/2 cup arrowroot powder
• 2 teaspoons garlic powder
• 1 cup pecan parmesan (see recipe below)

Directions

1. Cut the tempeh into 10 strips, widthwise. Combine the marinade ingredients in a shallow dish. Add the tempeh, taking care to cover all sides with marinade. Cover and place the dish in the refrigerator to marinate for at least 1 hour, up to overnight.

2. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

3. On a plate, combine the arrowroot and garlic powder. Place the pecan parmesan on another plate.

4. One by one, remove 1 tempeh strip from the marinade, dredge in the arrowroot powder, then dip back into the marinade. Shake off any excess. Then place the strip in the pecan parmesan and coat. Lay the parmesan-coated tempeh strip on the prepared baking sheet. Continue until all strips are on the baking sheet.

5. Bake the tempeh for 15 minutes, flipping once halfway through to allow for even cooking. Serve warm.

6. Enjoy!

For the pecan parmesan:

• 3 cups raw pecan pieces
• 1 cup nutritional yeast
• Juice of half a lemon
• 1 teaspoon minced garlic

1. Combine all of the parmesan ingredients in the bowl of a food processor and pulse until it has a crumbly texture with tiny pieces of pecan. Do not over-process. You do not want a flour-like or nut butter-type consistency.

2. Pour the pecan parmesan into a bowl and chill until ready to use.