I just love this recipe for Tempeh Chimichurri. I found it on The Post Punk Kitchen (www.theppk.com) by Isa Chandra. I made it for the second time last night. The tempeh is soft and a little crispy. The chimichurri marinade is tangy and balances the tempeh, which can sometimes be a little heavy. Steaming the tempeh first really allows the marinade to penetrate the tempeh. Vegetarians and meat eaters alike love it!

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