Cranberry and Apple-Glazed Tempeh
- Yield 4 servings
Apple slices, brown rice syrup and fresh cranberries make a festive sauce for tempeh.
- 1 (8-ounce) block tempeh
- 1 cup low sodium vegetable broth
- 1/2 cup apple juice
- 1/2 cup cramberries
- 1 apple, diced
- 2 tablespoons brown rice syrup*
- 1/2 tablespoon low-sodium soy sauce
- 3 sage leaves, sliced
- 1 pinch pepper
- Slice the tempeh in half through the middle in both directions to make four 2 ounce portions.
- Pour the broth in a large saucepan over medium-high heat. Place the tempeh pieces in the broth in a flat layer. Bring to a simmer and cook for about 5 to 7 minutes, or until the broth has been reduced by half. Flip the tempeh slices over and cook for another 5 minutes, or until the broth has been completely absorbed. Remove the tempeh to a plate and set aside.
- Place the cranberries, apple slices, brown rice syrup, soy sauce and pepper in the saucepan over medium-low heat. Cook for 1 to 2 minutes, or until the apple slices start to soften.
- Stir in the apple juice and cook for 3 minutes more, or until the apples and soft and the cranberries burst. Strain the liquid from the sauce and reserve both the fruit and the liquid.
- Place the tempeh back into the pan over medium heat and pour the fruit mixture on top. Simmer until the sauce has thickened and glazed the tempeh.
- Top the tempeh with equal portions of the cranberry-apple glaze.
* Brown rice syrup is a natural sweetener made from malted brown rice. It can be found in health food stores. Honey can be substituted if brown rice syrup is not available.