- 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.