Popcorn Tempeh with Spicy Maple Glaze

This unique dish features crispy popcorn-tempeh bites coated in a spicy maple glaze, offering a delightful combination of textures and flavors. The tempeh is marinated and baked to perfection, resulting in a satisfying crunch that pairs beautifully with the sweet and spicy sauce. This recipe is both dairy-free and sugar-free, making it a healthy choice for any meal or snack.

Ingredients:

• 8 oz tempeh, cut into bite-sized cubes
• 1 cup popcorn kernels
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup (sugar-free version if available)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the olive oil, soy sauce, apple cider vinegar, maple syrup, smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Mix well to create the marinade.
3. Add the cubed tempeh to the marinade, ensuring each piece is well-coated. Let it marinate for at least 15 minutes.
4. While the tempeh is marinating, pop the popcorn kernels using an air popper or on the stovetop. Set aside in a large bowl.
5. Spread the marinated tempeh on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. Once the tempeh is done, remove it from the oven and add it to the bowl of popcorn. Toss gently to combine.
7. Serve immediately, garnished with additional spices or herbs if desired.