Miso Glazed Tempeh Cutlets over Sauteed Portabellos and Kale

Non GMO soy is said to have heart healthy benefits, and one of my favorite ways to enjoy it is tempeh.  It is less processed than many soy products, and it can be a great alternative to meat as it is substantial.  Although it can be made many ways, it is wonderful when crisped up and served in a delicious sauce.  Sweet and sour, BBQ  or miso glazed are delicious options, but I decided to share with you the miso glazed.  If you have not tried miso, this is a good place to start.  Miso makes a delicious flavorful sauce for Asian dishes.  Here, I serve it with portabello mushrooms and sauteed kale, and it makes a hearty meal when served alongside rice or even as is.  If you are wanting to try going meatless a few days a week, give this quick and easy dish a try!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a large skillet, heat 2 Tbsp olive oil over medium heat and add tempeh. Cook for 3-4 minutes on each side until golden brown and remove from skillet.

Wipe out skillet and add 1 Tbsp. olive oil, the red pepper and garlic and sauté a minute, then add mushrooms and sauté until softened, about 4 minutes. Add kale and tamari to taste and sauté until kale is just wilted, another minute.

Remove the kale and mushrooms from the skillet and place on two serving plates. Add the miso, mirin, and tamari to the skillet and whisk to dissolve miso. Add the cornstarch and water and whisk until smooth and thick and glossy like a glaze (adding a little more water if too thick.) Add tempeh back to the skillet and cook long enough to warm and coat each piece with the glaze. Remove from skillet and place atop the kale and mushrooms, serve!


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level