Tempeh Cutlets with Caramelized Onions and Apples
Tempeh can be a great source of protein and pairs well with many things, a plus for when the seasons change. In the summer, I like it in wraps or cooler dishes, but in the chillier months it is great in place of meat in a stir fry or even served as a sort of steak. I am sharing a simple recipe here that is like that, crisped up tempeh served on top of flavorful caramelized apples and onions. It is delicious served with a side like potatoes, or even a salad if you want to go a little lighter.
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.
Heat 1 Tbsp of the olive oil in a nonstick pan, and add the tempeh. Cook for about 2-3 minutes on each side until browned. Remove from the pan and keep warm. Add the other Tbsp of oil, and add the onions and apples. Cook for about 10 minutes, stirring often until soft, then add the thyme, balsamic, maple syrup and sea salt and stir to combine. Add back the tempeh and cook for another minute or so until it is coated in the sauce. Serve the tempeh over the apples and onions.
Rate this Recipe
- Heart Healthy