Winter Table: Maple-Glazed Tempeh With Shallots, Raisins And Walnuts
Tempeh—a fermented soybean cake originally from Indonesia—is one of the healthiest of popular meat-substitutes, and also one of my favorites. But my tempeh cooking repertoire had never expanded much beyond sautéing it with a little garlic and olive oil—so I was excited to come across this Vegetarian Times recipe for maple-balsamic tempeh with onions and chestnuts. The recipe below is my riff on the VT recipe, mixing the maple-glazed tempeh with raisins, walnuts and crispy shallots. The result is a filling, savory-sweet dish that would pair nicely with Brussels sprouts or some warm winter greens.
Maple-Glazed Tempeh With Shallots, Raisins And Walnuts
1 8-ounce package tempeh
4 tsp olive oil
1 cup shallots, thinly sliced
2 tbsp chopped fresh thyme
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp pure maple syrup
1/3 cup raisins
1/3 cup chopped raw walnuts
1. Heat 2 teaspoons olive oil in skillet over med-low heat. Add 1 cup thinly-sliced shallots and 2 tablespoons chopped fresh thyme and saute about 10 minutes. Set aside.
2. In same skillet, heat 2 teaspoons olive oil over medium heat. Add one 8-ounce package tempeh, cut into fourths, and cook three minutes on each side.
3. Add 1 teaspoon soy sauce and 1/3 cup water. Increase heat to medium-high and cook until liquid is mostly absorbed.
4. Add 1 tablespoon balsamic vinegar, 1 tablespoon maple syrup, raisins, walnuts and shallots. Stir together. Turn heat back to medium and cook about 5 more minutes.