Banana and Coconut Baked Tempeh

Name: Banana and Coconut Baked Tempeh
Total time: 1 min
Ingredients: 1 13-ounce can light coconut milk; 2 tbsp. pure maple syrup; 1 tbsp. lime juice, plus 1 teaspoon grated lime zest; 2 tsp. pure vanilla extract; Kosher salt; 2 8-ounce packages plain tempeh; 2 large bananas, sliced; 1/3 c. unsweetened coconut chips, toasted

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Total: 1 hours, 25 minutes

Servings: 12

Author : Kristina Kurek

dessert vegetarian

Ingredients

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1 13-ounce can light coconut milk2 tbsp. pure maple syrup1 tbsp. lime juice, plus 1 teaspoon grated lime zest2 tsp. pure vanilla extractKosher salt2 8-ounce packages plain tempeh2 large bananas, sliced1/3 c. unsweetened coconut chips, toasted

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Instructions

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Step 1

Heat oven to 375°F. In 9- by 13-inch glass or ceramic baking dish, stir together coconut milk, maple syrup, lime juice, vanilla and 1/2 teaspoon kosher salt.

Step 2

Using serrated knife, slice tempeh into thirds crosswise, then halve each piece horizontally to create 12 (2 1/2- by 3-inch) rectangles, each about 1/4 inch thick.

Step 3

Nestle rectangles into coconut mixture in single layer, cover tightly with foil, and bake 30 minutes. Remove foil and bake until coconut milk is reduced to thick syrup and tempeh is caramelized, 28 to 32 minutes. Top with bananas, coconut chips and lime zest.