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This recipe adapted from Dr. Joel Fuhrman's "Eat to Live" cookbook.

Serves 6 - 8

Marinade:

Tempeh coating:

Place the diagonally sliced tempeh in water, cover, bring to light boil, and simmer for 10 minutes.

Combine marinade ingredients. Remove tempeh from water, drain, and marinate for 1 hour or overnight.

When ready to cook: Preheat oven to 375:

Finely chop pistachios in processor. Add other crust ingredients and mix all well. Place ingredients in large bowl. Remove tempeh from marinade and drain. Reserve the marinade. Dip tempeh in crust mixture to coat.

Place tempeh and sliced mushrooms next to each other in a large rimmed baking sheet. Spoon 4-5 T of marinade over the mushrooms. Bake for 13 minutes or until mushrooms are soft. Turn occasionally.

Simmer remaining marinade for 2 minutes. Drizzle tempeh and mushrooms with the heated marinade before serving.