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8 ounces tempeh
3 tablespoons soy sauce (I prefer shoyu sauce)
3 tablespoons maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)
optional :
1 -2 portobello mushrooms
2 1/2 cups cooked quinoa or brown rice
a handful of blanched green beans
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