Mustard Maple Tempeh and Asparagus

This tempeh recipe is full of flavor. It is sweet from the maple syrup and a little tang from the Dijon mustard.


1 – 8 ounce block tempeh
2 tbsp Dijon mustard
2 tbsp maple syrup
1 tbsp Bragg’s
2 tbsp coconut oil
1.       Pre-heat oven to 400 degrees F. Prep a baking sheet with parchment paper.
2.       Cut the tempeh into 1/2 inch strips.
3.       In a bowl, whisk together the mustard, maple syrup, Bragg’s and coconut oil.
4.       Add the tempeh to the marinade. Stir gently until tempeh is coated and let marinate for 30 minutes.
5.       Spread tempeh onto baking sheet. Bake for 10 minutes. Turn pieces over and bake an additional 10         minutes.
Asparagus with Lemon and Garlic


1 bunch asparagus
2 tbsp olive oil
1 tbsp water
1 clove garlic, peeled and minced
1 lemon, juiced
Salt and pepper to taste


1.       In a large skillet add the asparagus, olive oil, water and garlic. Cook for 2 minutes.
2.       Toss the asparagus and cook for an additional minute.
3.       Repeat until asparagus is crisp-tender.
4.       Add the lemon juice and toss to combine. Add salt and pepper to taste.