Cranberry-Braised Tempeh


Source: http://deliciousliving.com/print/food/cranberry-braised-tempeh
Prep time: 1 1/2 hoursCooking time: 30 minutesTotal time: 2 hours

Description

A vegetarian and gluten free alternative to turkey as the main dish at holiday feasts.

Ingredients

4 packages
tempeh
3 cups
cranberries
4 cups
apple juice
1/2 teaspoon
sea salt
   
orange peel
1/4 cup
maple syrup
2 tablespoons
tamari
2 tablespoons
ginger
1 tablespoon
mirin
1/2 teaspoon
allspice, ground
1/2 teaspoon
cinnamon
1/4 teaspoon
nutmeg, ground
1/4 teaspoon
cloves, ground
1 pinch
cayenne pepper
   
rosemary sprig

Instructions

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.

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