I have no idea what gave me the idea of making a marinade with mustard in it today. My husband and I share this ridiculous hatred of condiments - I don't typically stock ketchup in my home (it makes my husband nauseous) and I would never consider trying that ugly yellow colored French's mustard. However, I recently discovered that a high quality whole grain mustard can be a delicious thing to add to marinades and salad dressings, and have been throwing little drops into my dishes every now and then. This recipe is the perfect way to enjoy mustard!
Lemon- Mustard Tempeh
1 package tempeh
Juice from 1/2 lemon
2 tablespoons olive oil
1 garlic clove, minced
1 tablespoon whole grain mustard
salt, and pepper to taste
Preheat oven to 350. Slice tempeh into even triangles or stripes and place in a square pyrex. Add all marinade ingredients to a mixing bowl and whisk to incorporate all the ingredients. Pour over tempeh and combine well with hands to ensure both sides of the tempeh are coated. Bake covered for 35 minutes, uncovering it when there is 5 minutes remaining.