- 1 17 oz package vegan puff pastry sheets
- 2 8 oz packages tempeh
- 3 T dijon mustard
- 3 T soy sauce
- 3 T maple syrup
- 3 T vegetable broth
- 3/4 t garlic powder
- 3/4 t onion powder
- 3/8 t dried thyme
Remove the pastry sheets from the packaging and defrost for 40 minutes.
Cut each tempeh block into 3 squares and then cut each square in half width-wise to make them thinner. You will have 12 thin squares.
Whisk all ingredients except pastry sheets and tempeh in a shallow bowl. Add the tempeh squares and let marinate for 30 minutes, flipping after 15.
Preheat oven to 400. Lightly grease a baking sheet.
Roll out the pastry sheets a few times to enlarge a bit. Cut into 12 squares (6 squares per sheet). Place a tempeh square in the center of each pastry square and top with a teaspoon or so of marinade.
Fold the corners over, then place on baking sheet, seam side down.
Bake 20 minutes, or until golden.
Raspberry Balsamic Reduction
- 1 cup fresh raspberries
- 2 t maple syrup
- 1/2 c balsamic vinegar
- 1/4 c vegetable stock
- 1/2 t salt
- 1 T+ 1 t fresh thyme, chopped, or 1 t dried
Place raspberries and maple syrup in food processor and process. Pour into a small saucepan and cook over medium high heat for 2 minutes. Add stock, balsamic vinegar, salt and thyme. Bring to a low boil and cook for 5 minutes, stirring constantly as it thickens. You can strain it if you prefer not to have the seeds.
Looks great, I have some phyllo dough that I will use, just have to remember to take it out the night before. Been working with tempeh for 30 years when we started producing Betsy’s Tempeh in Mich. in the mid 80’s developing a new process for making tempeh.
If you are ever in the LA area we live north of LA about 60 miles, stop by for a tempeh panini.
Will definitely do that Betsy!!
I was given some phyllo and didn’t know what to do with it. I was looking around for recipes for tempeh and came across your recipe. Sounds amazing! I can’t wait to try it.
Let me know how it goes! I hope you like it!!