Maple Glazed Tempeh

by Jenni Voors
(Fort Wayne, IN)

I am vegan and try to eat macrobiotic meals. I used to make a salmon version of this for caterings, but have since converted it. This version is just as delicious!

For the glaze:

1 cup pure maple syrup (you can also use brown rice syrup)
2 Tbsp. finely grated ginger root, fresh
2 Tbsp. citrus juice (I use whatever is on hand: lemon, lime, or orange)
1/2 tsp. citrus zest (from the above fruit)
3 Tbsp. soy sauce
1 1/2 tsp. minced garlic

For the Tempeh:

3 T Olive oil
8 oz Tempeh, any flavor, cubed
½ cup Red Onion, diced
1 large Carrot, diced
½ each Bell Pepper, diced, any color
½ cup Edamame, shelled
½ cup Green Beans, fresh or frozen, bite size pieces
2 Tbsp. Sesame seeds, toasted

Heat the glaze mixture in a small saucepan over low heat until it reduces to about 1 cup. This can be made up to 2 days ahead.

Meanwhile, heat the olive oil in a large skillet over medium heat. Lightly brown the tempeh cubes and then add the onion, carrot, and pepper.

Saute until just softened. Add the edamame and green beans and heat through. Pour on the glaze.

Serve over cooked brown rice or quinoa and garnish with sesame seeds. I think this dish gets even better the next day so it's great to have leftovers for lunch. I even like it cold. Also you can swap out or add any veggies you have on hand. Enjoy!