Preheat oven to 375 degrees F.

For triangles, cut the blocks of tempeh in half, lengthwise (like slicing a thin loaf of bread in half for a sub). Then cut into squares and finally, triangles. For batons (small long rectangles), cut the block of tempeh in half, lengthwise. Then cut in half and into small batons (see picture above). Transfer to a 9’ x 13’ baking dish. Set aside.

In a medium-sized bowl, add the apricot preserves, nutritional yeast, onion powder, garlic powder and red pepper flakes. Mix until smooth. Then add the water, tamari, mustard, olive oil, vinegar, and minced garlic. Mix well and give it a taste. Season with salt and pepper to your liking.

Pour marinade over the tempeh and give the dish a nice jiggle, making sure some of the marinade goes under the tempeh. Place the bay leaves on top and cover tightly with foil. Bake for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes. Remove from oven once again, and using a pastry brush (or a spoon if don’t have one), brush/spoon over some of the remaining marinade over the tempeh to glaze the pieces. Pop back in the oven for an additional 10 to 15 minutes until the tempeh is sticky. (If you halve this recipe, pull back on the final cooking time so the marinade doesn’t burn.)

Serve with freshly steamed or roasted vegetables, grain of your choice, and a sprinkling of sesame seeds. Feel free to spoon over some of the remaining glaze on top.