Cranberry-Braised Tempeh

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

Prep Time

90 minutes

Cook Time

30 minutes


8 Servings


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, fresh
1 tablespoon mirin
1⁄2 teaspoon allspice, ground
1⁄2 teaspoon cinnamon, ground
1⁄4 teaspoon nutmeg, ground
1⁄4 teaspoon cloves, ground
1 pinch cayenne pepper
1 rosemary, fresh (sprig)


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.