Caramelized tempeh with maple and apples

Vegan recipe, Vegetarian recipe, Meals

Tempeh with maple caramelized apples

Try this tempeh with maple caramelized apples. Enjoy this fermented food with toppings rich in polyphenols and prebiotics. 

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  • Maple syrup 

  • Tempeh: a fermented food making the nutrients it contains more easily digestible and accessible! 

Looking for tasty ways to incorporate tempeh? 

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What more could you ask for?

Combined, these ingredients result in a delicious tempeh with maple caramelized apples! 

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Tempeh with maple caramelized apples
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Tempeh with maple caramelized apples

Try this tempeh with maple caramelized apples. Enjoy this fermented food with toppings rich in polyphenols and prebiotics. 
Prep Time10 minutes
Cook Time10 minutes
Servings: 2 or 4

Ingredients

Maple Tempeh

  • 1 block (220-240g) of plain tempeh
  • ¾ cup (180 ml) water
  • 2 tbsp (30 ml) maple syrup
  • 1 tsp (5 ml) apple cider vinegar
  • 1 tsp (5 ml) tamari sauce
  • Pepper to taste

Caramelized maple apples

  • 1 large apple or 2 small apples (about 1 to 1 ½ cups), diced
  • 2 ½ tbsp (37.5 ml) maple syrup
  • 1 French shallot minced
  • 1 tbsp (15 ml) lemon juice
  • ¼ tsp (1.25 ml) of each: ground cinnamon and nutmeg

Instructions

  • Coat apple cubes with maple syrup, lemon juice, cinnamon and nutmeg.
  • In a small frying pan, sauté the apple mixture and French shallot over low heat for a few minutes, until the apple flesh is caramelized.
  • In another skillet, boil tempeh block in water, maple syrup, tamari sauce and cider vinegar. Add pepper to taste. Boil until all water has evaporated. Turn the block over a few times during cooking.
  • Cut the tempeh block into 2 to 4 portions, garnish with caramelized apples and serve with a starch and vegetables of your choice.

Suggested accompaniment

  • Your choice of starch (buckwheat, rice, quinoa, potato) and an abundance of vegetables!

Notes

You can easily double the recipe for more servings and/or simply double the apple section for more caramelized apples.
Recipe by Marianne Lamy,
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