Preheat the oven to 400°F. Line a cookie sheet with parchment paper or a Silpat liner.
In a medium bowl, combine tamari, balsamic vinegar, garlic, vegetable broth, rosemary, thyme, basil, oregano, ground fennel seed, and crushed red pepper flakes. Add tempeh cutlets, and stir well to evenly coat. Transfer tempeh cubes to the prepared cookie sheet, and spread out into a single layer.
Bake for 15 minutes. Remove from the oven. Stir tempeh with a spatula, and spread out into a single layer again. Bake for 10-15 more minutes or until tempeh is golden brown around edges. Remove from the oven. Serve hot or at room temperature as desired.
*Recipe from The Complete Idiot’s Guide to Gluten-Free Vegan Cooking by Julieanna Hever, MS, RD, CPT, and Beverly Lynn Bennett.
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