Tempeh with Orange Cranberry Sauce
Just because you are vegan or vegetarian, does not mean you can not have a delicious protein rich main dish for Thanksgiving. I am not a big fan of the fake meats, but I do love my tempeh. It is substantial, and it can be flavored with whatever you like so it is versatile. The recipe I am sharing with you today has a simple marinade that cooks into a glaze on the outside of the tempeh, and a sweet tart cranberry sauce to accompany it. It only takes 30 minutes to make, so a lot fasted than most Thanksgiving proteins!
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.
toss the tempeh with the marinade in a bowl, then add to a non-stick skillet. Cook over medium heat for about 15 minutes, flipping over every few minutes until the tofu is browning on both sides, and the marinade has evaporated into a nice glaze on the tempeh.Meanwhile, combine all of the cranberry sauce ingredients in a pot, and bring to a boil. Lower to medium heat, and cook for about 8 minutes until the cranberries have burst and it has thickened. Remove from heat.Serve the tempeh with the cranberry sauce spooned over it.
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- Heart Healthy