SERVES 4
PREP TIME: 5 minutes
ACTIVE TIME: 20 minutes
INACTIVE TIME: 20 minutes
Two 8-ounce packages tempeh
¼ cup low-sodium vegetable broth
¼ cup liquid aminos (or gluten-free tamari)
¼ cup maple syrup
2 teaspoons white soy miso (or chickpea
miso)
1 teaspoon dried sage
1 teaspoon dried thyme
Salt and black pepper to taste
1. Chop each tempeh block in half
horizontally, then chop each half
diagonally so you have eight triangles.
2. Fill a large shallow saucepan with a
couple of inches of water and fit with a
steamer basket. Place the tempeh
triangles in the steamer basket and cover
with a lid. Bring to a boil, then reduce to
a simmer. Steam the tempeh for 15 to 20
minutes, flipping the triangles once
halfway through. Remove the steamer
basket from the pan (keep the tempeh in
the basket) and set aside.
3. Dump the water from the saucepan. Combine the vegetable broth, liquid aminos, maple syrup, miso,
sage, and thyme in the pan and stir to mix. Add the tempeh triangles and bring to a boil. Once boiling,
reduce the heat to a low simmer. Let the tempeh simmer in the sauce for 10 to 12 minutes, flipping them
once halfway through, until the sauce is absorbed and starts to caramelize. Remove from the heat and
add salt and pepper. Serve immediately. Leftovers will keep in an airtight container in the fridge for 4 to 5
days.
TIP
For a killer Thanksgiving Leftovers Sandwich, slice one of the triangles widthwise so that you have two thinner triangles. Use those in the
sandwich, along with some Easy Tahini Gravy , Cheesy Roasted Sweet Potatoes , and maybe some Green Bean Casserole with Crispy Onion
Topping .
Maple-Miso Tempeh Cutlets
