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Oven Baked Tempeh

"This dish tastes like baked chicken and vegetables. So great that I tricked my uncle that it was REALLY meat!"

By allrecipes · From Open Recipes · 12 ingredients
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Oven Baked Tempeh

Why it works: Leek and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 64 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Oven Baked Tempeh

6 servings
Prep40 min
Cook30 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Leek + shallottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together64 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Olive + garlictop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Leek + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Shallot + garlictop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Leek + garlictop 4% of all pairs
    Aroma overlapstrong
    Mentioned together150 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (olive, pepper, leek, shallot, clove, carrot, sherry):

  1. Thymebetter flavor fit
  2. Parsleybetter flavor fit
  3. Marjorambetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against olive, pepper, leek, shallot, clove, carrot, sherry. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).