I've received a lot of awesome little gifts since going vegan. Most have to do with the meaning of this journey and the things it started to shift in my life. Others are in the culinary department. What people don't know before going vegan, myself included, is that you actually start discovering lots of new foods you had never tried before and that will soon become your new besties. Forget deprivation, after going vegan our meals were bursting at the seams with new foods and ingredients we had never cooked before.
Were it not for gong vegan I would have never discovered the magic of a gooey chia seed which makes my yogurt parfaits so much more fun. I wouldn't have discovered the culinary magic that is kale, or that tofu wasn't the initial bland blob I thought it to be. Another discovery I will forever be grateful for is tempeh.
For those of you who might not know about this magical little ingredient which has its origins in Indonesia, it's a very firm "cake" made out of fermented soybeans. I know, it doesn't sound like anything you want even touching your fridge, but trust me, it's one of the most delicious sources of vegan protein out there!
We really need to give tempeh a description makeover. If tempeh hired me as part of its PR team, this is what I would say about tempeh: tempeh is a really versatile vegan protein that has the chewiest, most amazing texture. It gets caramelized in the pan like a dream, you can get it crispy on the outside and soft and chewy on the inside. It's great as a main dish with your favorite sides, it's great in stir-fries, it's fantastic made into veggie bacon for a vegan BLT (learn how to make our tempeh bacon here!), and it's the perfect excuse to have a salad if you use it as a topping. It's the bomb, and the sauce that it will cook in in the recipe I have for you today, will make you wonder why tempeh hasn't been in your life thus far and rectify that immediately.
So here's the deal, we add maple, we add grainy mustard, we add seasonings, we let all that caramelize some finely minced garlic and shallots, we top with pistachios and crunchy scallions, and everything becomes this delicious medley of tangy, sweet, crunchy and caramelized goodness. You can serve it over mashed potatoes, roasted potatoes, and it's amazing over green beans with some sweet potato wedges or fries like we're using today.
This video was created specially for our friends at Vegan Outreach, who you know we love so dearly. Their organization is doing so much to spread the message of veganism and helping teens and adults make this transition in a healthy and balanced way, with so much practicality and support. Check out their great blog here, and don't forget to subscribe to their youtube channel where you'll see some of the signature recipes we create for them, along with so much other cool content!
Now without further ado, let's make a tempeh recipe that will knock your socks off!
MAPLE AND MUSTARD GLAZED TEMPEH WITH CRUNCHY PISTACHIOS AND SCALLIONS
Yield: 2-4 servings ⎮ Prep time: 10 minutes ⎮ Cook time: 20 minutes
Ingredients
- 1 package of tempeh (approx. 250g / 9 ounces)
- 4 tablespoons maple syrup
- 6 tablespoons grainy mustard
- 2 tablespoons balsamic vinegar
- 4 tablespoons water
- 1 shallot, finely minced
- 2 garlic cloves, finely minced
- Some shelled pistachios for topping
- Some chopped scallions for topping
- A drizzle of oil for the pan
Directions
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Cut the tempeh into triangles (or any shape you might like, this is just for presentation), and place it in a steamer basket over a pot with boiling water, and cover it with a lid. Let the tempeh steam for 12 minutes.
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Remove the tempeh and pat it dry with a paper towel if needed. Place it in a bowl.
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In a separate bowl whisk together the maple syrup, grainy mustard, balsamic vinegar, water, minced shallots and garlic and whisk until combined. Set it aside.
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Heat a non-stick pan on medium-high heat and add a drizzle of oil to the pan. Place your tempeh pieces in the pan and let them get golden brown on both sides.
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Once the tempeh is golden, pour the sauce on top and let it reduce slightly.
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Serve your tempeh topped with some of the pan sauce that remains, the chopped pistachios and scallions, your favorite sides and enjoy!
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