Maple-Miso Tempeh Cutlets

By Alissa | Last Updated: November 30, 2016

Maple-Miso Tempeh Cutlets

Maple-Miso Tempeh

With Thanksgiving just behind us, it’s safe to say that we’ve officially entered the holiday season. That means lots and lots of delicious food and time with family. And that’s great and all, but if you follow a restricted diet, say a vegan one, food + family can be a tough combination. If you’re lucky enough to have a family full of vegans, go you! But for most of us, navigating around traditional dishes loaded with meat and dairy can be a challenge.

My solution is usually to bring a vegan main dish for myself and anyone else that wants to partake. That’s also the solution Kristy Turner of Keepin’ It Kind offers up with these maple-miso tempeh cutlets from her new book But My Family Would Never Eat Vegan! The book is filled with recipes that will appeal to not just vegans, but our non-vegan family members too. What I love about this particular recipe is that it’s totally suitable for a vegan holiday main course, but it’s the type of dish that’s going to be intriguing to anyone that’s interested in exploring vegan and vegetarian cuisine. So if you bring this one to Christmas dinner, be sure to make a double batch so everyone can taste test! It’s delicious and just might convert a few of your loved ones to tempeh fans.

Maple-Miso Tempeh

In addition to holiday recipes, the book is filled with plenty of everyday vegan eats that you can totally feed your family. Beer marinated portobello tacos? I tried them and loved them. I guarantee anyone from my family would love them too. Next up on my to-try list are hidden veggie mac & cheese, BBQ-glazed tempeh, and the portobello Philly Reuben.

You can purchase But My Family Would Never Eat Vegan! on Amazon.

Go to Maple-Miso Tempeh Cutlets recipe

 

Maple-Miso Tempeh Cutlets

Prep Time:

5 minutes

Cook Time:

35 minutes

Total Time:

40 minutes

Yield:

4

ingredients:

  • Two 8-ounce (225 g) packages tempeh
  • ¼ cup (60 ml) low-sodium vegetable broth
  • ¼ cup (60 ml) liquid aminos (or gluten-free tamari)
  • ¼ cup (60 ml) maple syrup
  • 2 teaspoons white soy miso (or chickpea miso)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
Print recipe

instructions:

  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.

notes:

Recipe from But My Family Would Never Eat Vegan © Kristy Turner, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

About Alissa

Alissa Saenz crafts vegan recipes for her blog Connoisseurus Veg. When she’s not cooking and blogging about it, she’s probably engaging in some form of yoga, arts & crafts, or lawyering.

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