Description
A delicious and healthy dish featuring tempeh with a sweet and tangy cranberry glaze.
Ingredients
Scale
- 8 oz organic tempeh
- 1 cup fresh cranberries
- 2 tbsp pure maple syrup
- 2 tbsp low-sodium soy sauce
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp freshly cracked black pepper
Instructions
- Slice the tempeh into half-inch thick cutlets. Optional: marinate in soy sauce while preparing other ingredients.
- In a saucepan over medium heat, combine cranberries, maple syrup, garlic powder, and soy sauce. Stir until cranberries burst and form a glaze (about 10 minutes).
- Heat olive oil in a skillet over medium-high heat. Cook the tempeh cutlets for 3-4 minutes per side until golden brown.
- Pour the cranberry glaze over the cooked cutlets and simmer for an additional 2 minutes.
- Serve warm with rice or vegetables, drizzling extra glaze on top.
Notes
- Marinating the tempeh enhances the flavor.
- This dish pairs well with a side of rice or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg