Turmeric + Fennel Tempeh Marinade

(serves 1)

Dry ingredients:

¼ tsp turmeric

¼ tsp coriander

¼ tsp paprika

¼ tsp garlic powder

1 tsp fennel seeds

Dash cinnamon (optional)

Salt and pepper to taste

Wet Ingredients:

½ block turmeric, sliced in ¼ inch strips

1 tsp apple cider vinegar

1 tsp tamari or soy sauce

1 tsp agave

¼ cup vegetable broth

Instructions: Combine dry ingredients in a small bowl and whisk together, then add in all wet ingredients except the tempeh. Stir, then add your sliced tempeh. Allow your tempeh to marinate for at least 10 mins. Heat a pan over medium heat. Once hot, add your sliced tempeh and pour the remaining marinade on top of the tempeh. The marinade should start to bubble and simmer. Top your pan with a lid ajar and allow your tempeh to simmer in the marinade for 10 mins, then flip and let them simmer for another 5-10 mins on the other side. Your marinade should start to thicken, if it becomes too dry add a small splash of veggie broth and continue to cook with the lid on. Once your tempeh is tender and starts to turn a nice golden color, they are ready to serve!