Smoky Tempeh Wedges

Slice the tempeh into wedge-shaped portions by cutting the block in half, then cutting each half diagonally into triangular wedges approximately 1/2 inch thick.

In a shallow bowl or dish, whisk together the apple cider, apple cider vinegar, maple sugar, garlic powder, paprika, caraway seeds, coriander, thyme, salt, and pepper to create the marinade. Add the bay leaves to the mixture.

Submerge the tempeh wedges in the marinade, turning to coat all sides evenly. Cover and refrigerate to allow the tempeh to absorb the flavors.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Drizzle or brush the parchment lightly with olive oil.

Remove the tempeh wedges from the marinade, discarding the bay leaves, and arrange them in a single layer on the prepared baking sheet. Reserve the remaining marinade.

Brush the tops of the tempeh wedges with olive oil and place the baking sheet in the preheated oven. Bake, flipping the wedges halfway through and basting with the reserved marinade, until the wedges are deep golden brown and slightly crispy on the edges.

Remove the baking sheet from the oven and allow the tempeh wedges to cool for a few minutes, during which time they will firm up and develop a drier, snack-like texture.

Arrange the smoky tempeh wedges on a serving platter and serve warm or at room temperature as a snack or small plate accompaniment.