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