MAPLE-MISO TEMPEH CUTLETS

SERVES 4 PORTIONS

Two 227g (8oz) packages tempeh

1/4 cup low-sodium vegetable broth

1/4 cup liquid aminos (or gluten- free tamari)

1/4 cup maple syrup

2 tsp. white soy miso (or chickpea miso)

1 tsp. dried sage

1 tsp. dried thyme

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 54kcal
Fat: 0.1g (0g S.Fat)
Carbs: 14.2g
Protein: 2g
Sugar: 11.7g
Sodium: 966mg

METHOD

Cut each tempeh block in half horizontally, then diagonally, to make eight triangles.

Fill a large shallow saucepan with a few inches of water and place a steamer basket inside. Cover the tempeh triangles in the steamer basket with a lid. Bring to a boil, then turn down to a low heat. Steam the tempeh for 15 to 20 minutes, flipping the triangles halfway. Remove the steamer basket from the pan (but leave the tempeh inside) and set aside.

Remove the saucepan's contents. In a mixing bowl, combine the vegetable broth, liquid aminos, maple syrup, miso, sage, and thyme. Bring the tempeh triangles to a boil. Once the water is boiling, reduce the heat to a low simmer. Allow the tempeh to simmer in the sauce for 10 to 12 minutes, flipping halfway through, until the sauce is absorbed and begins to caramelize. Remove from the heat and season with salt and pepper to taste. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.

RECIPE NOTES

Slice one of the triangles widthwise to make two thinner triangles for a delicious Thanksgiving Leftovers Sandwich. Use them in the sandwich, along with some Easy Tahini Gravy, Cheesy Roasted Sweet Potatoes, and possibly some Green Bean Casserole with Crispy Onion Topping.