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Balsamic Maple Glazed


  • Author: Meghan Telpner
  • Total Time: 1 hour
  • Yield: Serves 2 1x

Description

A delicious way to enjoy this fermented dish of tempeh with maple syrup and balsamic vinegar.


Ingredients

Scale
  • 1 package tempeh, cut into 1 inch cubes (about 225g, or 8 ounces)
  • 1/2 cup balsamic vinegar
  • 2 Tbs maple syrup
  • 2 Tbs tamari
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tsp dried thyme
  • 2 tsp arrowroot starch

Instructions

  1. Getting the Marinade Ready
  2. In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
  3. Add the tempeh to the bowl, stir and cover.
  4. Let sit in the fridge for 2-24 hours, mixing occasionally.
  5. Cooking
  6. Preheat oven to 350.
  7. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
  8. Remove from oven, stir around and bake for another 20 minutes.
  9. Remove tempeh cubes from sauce and set aside.
  10. Place remaining sauce in a pan over medium heat.
  11. Add arrowroot starch and stir constantly to thicken.
  12. Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Entree