Smoky Tempeh Wedges

• 1 small, dried chipotle chile, or 18 tsp. ground
• 112 oz. smoked dulse
• 1 Tbs. garlic powder
• 112 tsp. ground coriander
• 1 1/2 tsp. paprika
• 2 small bay leaves
• 1/2 tsp. caraway seeds
• 1/4 cup maple sugar
• 2 tsp. dried thyme
• 1 Tbs. salt
• 1/2 tsp. freshly ground pepper
• 1/4 cup olive oil
• 3 Tbs. apple cider vinegar
• 1 Tbs. blackstrap molasses
• 112 cups apple cider
• 2 (8-oz.) pkgs. tempeh, each cut cross-wise into 12 thin strips

1. Preheat oven to 350F.
2. Place chipotle and dulse on baking sheet and toast in oven until crisp, about 10 minutes.
3. Let cool.
4. In food processor, blender or with mortar and pestle, combine chipotle pepper, dulse, garlic powder, coriander, paprika, bay leaves, caraway seeds, maple sugar, thyme and salt and pepper to taste.
5. Process to fine powder (you may have to do this in two batches).
6. In medium bowl, combine oil, vinegar, molasses and cider.
7. Whisk in spice mixture.
8. Add tempeh to marinade and toss to coat.
9. Let stand 15 minutes.
10. In large, shallow baking dish, place marinated tempeh in single layer.
11. Bake until marinade is almost completely absorbed, about 40 minutes.
12. Serve hot.

chile, garlic, ground coriander, paprika, bay leaves, caraway seeds, maple sugar, thyme, salt, freshly ground pepper, olive oil, apple cider vinegar, molasses, apple cider, thin strips

Taken from www.vegetariantimes.com/recipe/smoky-tempeh-wedges/ (may not work)