Recipe of Making Tempeh In A Dehydrator

North African Couscous With Tempeh

Incubate the beans in a food dehydrator at 85°f to 91°f for 24 to 48 hours.

Recipe Summary North African Couscous With Tempeh

This is my favorite way to use tempeh. The honey in the marinade allows the tempeh to caramelize beautifully. You can also add diced red pepper for a little extra color. Serve with pita bread and lentil soup to round out the meal. Serve with additional mint as a garnish.

Ingredients | Making Tempeh In A Dehydrator

⅓ cup water

3 tablespoons soy sauce

1 tablespoon honey

1 ½ teaspoons curry powder

1 ½ teaspoons minced garlic

1 teaspoon lemon juice

½ teaspoon liquid smoke flavoring

1 (8 ounce) package three-grain tempeh, cut into bite-size pieces

2 cups vegetable broth

¼ cup olive oil, divided

2 ½ tablespoons curry powder

2 teaspoons salt

1 (10 ounce) box plain couscous

1 onion, chopped

1 (15 ounce) can chickpeas, drained

2 tablespoons water

2 tablespoons dried mint

Directions

Info | Making Tempeh In A Dehydrator

prep: 10 mins cook: 24 mins additional: 25 mins total: 59 mins Servings: 4 Yield: 4 servings

TAG : North African Couscous With Tempeh

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Images of Making Tempeh In A Dehydrator

Making Tempeh In A Dehydrator / Steaming also stops the mold from spring.