Delicious Eats

Maple Mustard Glazed Tempeh

Gluten-Free

 

 

Ingredients

2 (8-ounce) package soy tempeh

1 piece fresh ginger (about 2 inches), peeled

2 cloves garlic, finely chopped

1⁄4 cup extra virgin olive oil

1⁄4 cup fresh lemon juice

2 tablespoons mustard, stone ground or German

3 tablespoons maple syrup (or agave)

1⁄2 teaspoon sea salt

1⁄2 teaspoon red pepper flakes

Directions

Fill a large (6-quart) pot with about 1 inch of water and place a steamer basket inside. Bring to a simmer with lid on.

Slice tempeh into 6-8 half-inch strips. Place in steamer basket, cover, and steam for about 5 minutes. This removes any bitter flavor the tempeh may have.

While tempeh is steaming, grate ginger over a large bowl with a fine grater. Add garlic, olive oil, lemon juice, mustard, maple syrup, sea salt and red pepper flakes. Whisk until uniform. Add steamed tempeh to mixture, coating each piece.

Heat a large sauté pan over medium heat and pour tempeh and sauce mixture into pan. No need for additional cooking oil.

Cook for about 4 minutes on each side until well browned, flipping occasionally, until sauce has been absorbed. Serve warm.

YIELD: Serves 4-6

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods (www.sporkfoods.com) and online vegan cooking classes at www.sporkonline.com. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.

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