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.
Recipe by Lindsay of Cook. Vegan. Lover.