Spicy Salami Style Tempeh

Recipe by Lucy & Ken from @brizzlesprouts

Hot and spicy marinated salami style tempeh slices added as a topping on your favourite homemade pizza. These salami slices are very versatile and can be cooked in advance. Great on tomato or bianca base pizzas and the leftover slices are fantastic as a weekend breakfast treat served on sourdough toast with butter!

prep time: 10 minutes

marinade time: 5-6 hours

cooking time: 10 minutes

serves: 2

ingredients

200g Tempeh

1 tbsp Dried Oregano

1 tbsp Hot Paprika

1 tsp Chilli Powder

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

2 tbsp Agave Syrup

1/2 tbsp Vegan Worcester Sauce

1 tsp Sriracha Sauce

1 tbsp Soy Sauce

1 tbsp Olive Oil

Salt and Pepper to season

A few springs of Thyme

100ml Red Cooking Wine

notes

- If you like your salami smoked you can add a few drops of liquid smoke to enhance the flavour.

method

- Cut the tempeh in thin slices. (About 2mm thick).

- Mix all the other ingredients together to make the marinade.

- Dip each slice of tempeh in the marinade and place the coated slices on top of each other in a food container with a lid.

- Once all slices are coated you should have ample marinade left over. Pour the extra marinade over the tempeh. Ideally you want all pieces to be sitting in the liquid.

- Place the tempeh in the fridge for approx 5-6 hours.

- Pre-heat the oven to 190 degrees Celsius. (Fan Oven).

- Line a baking tray with a sheet of baking paper. Drizzle olive oil onto the baking paper and place the pieces of marinated tempeh onto the tray. Make sure they are not touching.

- Cook in the oven for approx 10 minutes or until they start browning. You want them to be cooked but not too crispy as they will be cooked again once they go onto the pizza.

- Let the pieces to cool oﬀ for about 30 minutes.