Do you have a go-to dish that you and your family love? Well, now you do! This marinade is so delicious and versatile that you can really use it on almost anything.
First, we need to give credit to Sharon’s sister, Nancy since she is the brains behind this marinade. Thank you, Nancy! Now let’s talk about what’s actually in it.
Another wonderful thing about this marinade is that it only has four ingredients:
- lemon ( juice and zest)
- olive oil
- shallots
- garlic
Super easy especially since these are ingredients that we normally have on hand at any time.
So how is this so versatile? If you have a craving for a Greek dish, add some fresh or dried oregano. Italian? Rosemary or Basil. Plus, this marinade is amazing on vegetables, potatoes, chicken or tofu or tempeh – so you can please everyone no matter their eating preferences.
We created this dish for the vegetarians and the vegans in our family but trust us, it is just as delicious on chicken, pork or seafood. You could serve it with shrimp and pasta and have your own shrimp scampi! See what we mean – super easy and super versatile. PLUS, this dish can be baked on one cookie sheet, making cleanup a breeze!
Now on to the recipe and how we made this delicious dinner. Are you familiar with tempeh? It is fermented tofu – both of which are made from soybeans.
Tempeh has a lot of health benefits:
- contains probiotics
- shown to reduce cholesterol
- High in calcium – great for bone density
- High in protein – great for building and maintaining muscles
- Keeps blood sugar stable due to the high manganese content
Ok…now we are really on to the recipe!
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The Best and Most Delicious All-Purpose Marinade and Recipe For A Tempeh Tray Bake!
- Prep Time: 2 hours marinating and 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours marinating and 50 minutes
- Yield: 2 servings 1x
Description
You will love this versatile and all-purpose marinade. It’s fresh and healthy and tastes fantastic on this tempeh tray bake recipe!
Ingredients
To make the marinade:
1/4 cup olive oil
1 small shallot
1 garlic glove
zest of one lemon (organic if you can find it)
juice of one lemon
You will also need:
8 ounces gluten-free tempeh – sliced
8–10 ounces broccoli florets
9–10 new potatoes, quartered
You will need a food processor or good blender or you will want to chop the shallot and garlic very very finely. We used a Cuisinart food processor
Instructions
1.) In a food processor or blender, add all the ingredients and process on high until the shallots and garlic are finely chopped. This takes about 2 minutes.
2.) Take a fork and gently poke holes in the tempeh on both sides. This allows the marinade to get into all of the tempeh. Pour about one-third of the marinade over it, making sure to coat both sides and place in the refrigerator for about 2 hours.
3.) Once the tempeh has marinated, preheat your oven to 425°.
4.) In a large bowl, pour the remaining amount of marinade on the potatoes and broccoli, toss so that each piece is coated. On a cookie sheet lined with parchment paper add just the potatoes, season with salt and pepper and roast for 15 minutes.
5.) After 15 minutes has passed pulled the pan out and carefully toss the potatoes around a bit and add the tofu and broccoli – season with salt and pepper. Roast everything for another 15 minutes. Remove the pan from the oven and plate your lunch or dinner and enjoy your fantastic and healthy dinner for two!
Notes
We roasted the potatoes first because they require a little more cooking time.
Here are some other delicious options for Father’s Day:
Vegan Chickpea Burger with Avocado Sauce and Sweet Potato Fries
