|Prep time: 1 1/2 hours||Cooking time: 30 minutes||Total time: 2 hours|
A vegetarian and gluten free alternative to turkey as the main dish at holiday feasts.
1. Cut each block of tempeh crosswise into 2 halves. Then, slice halves diagonally into two triangles. This will yield 16 triangles. In a steamer basket, steam tempeh for 20 minutes. Meanwhile, wash cranberries and place them in a small saucepan with apple juice, sea salt and orange peel. Bring to a boil and cook 15 minutes or until cranberries are soft. Add maple syrup, tamari, ginger, mirin and dried spices to cranberries. Puree cranberry mixture in a food processor or blender until smooth. Place tempeh in a casserole or baking dish. Pour cranberry glaze over tempeh, and bake at 350°F for 40 minutes. To serve, arrange tempeh on a platter, top with cranberry glaze and garnish with sprigs of fresh rosemary.