Maple Glazed Tempeh
by Jenni Voors
(Fort Wayne, IN)
Maple glazed tempeh sounds good to us! Jenny says "I am vegan and try to eat macrobiotic meals. I used to make a
salmon version of this for caterings, but have since converted it. This
version is just as delicious!"
If you like tempeh you must try this maple glazed recipe! If you have never tried tempeh before then well...you must try this maple glazed tempeh recipe! It's that simple. Really, though, tempeh is a delicious food and suitable for all kinds of vegetarian and vegan cooking. It is often called Javanese meat because it is so popular in that part of the world and because of the texture.
You can slice tempeh, crumble it or use it whole. It is very versatile as you will see when you try this maple glazed version!
Maple Glazed Tempeh
For the glaze:
1 cup pure maple syrup (you can also use brown rice syrup)
2 Tbsp. finely grated ginger root, fresh
2 Tbsp. citrus juice (I use whatever is on hand: lemon, lime, or orange)
1/2 tsp. citrus zest (from the above fruit)
3 Tbsp. soy sauce
1 1/2 tsp. minced garlic
For the Tempeh:
3 T Olive oil
8 oz Tempeh, any flavor, cubed
½ cup Red Onion, diced
1 large Carrot, diced
½ each Bell Pepper, diced, any color
½ cup Edamame, shelled
½ cup Green Beans, fresh or frozen, bite size pieces
2 Tbsp. Sesame seeds, toasted
Heat the glaze mixture in a small saucepan over low heat until it reduces to about 1 cup. This can be made up to 2 days ahead.
Meanwhile,
heat the olive oil in a large skillet over medium heat. Lightly brown
the tempeh cubes and then add the onion, carrot, and pepper.
Saute until just softened. Add the edamame and green beans and heat through. Pour on the glaze.
Serve
over cooked brown rice or quinoa and garnish with sesame seeds. I think
this dish gets even better the next day so it's great to have leftovers
for lunch. I even like it cold. Also you can swap out or add any
veggies you have on hand. Enjoy!
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