Maybe you are thinking “Maple Orange WTF?” Meet tempeh! If you are meatless or enjoy a meatless night (or lunch) once in a while, you and tempeh should be besties. Tempeh is “a traditional soy product that is originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty.” (Wikipedia)
Tempeh trumps tofu in the protein & fiber department because it’s made from the whole soybean, and its fermentation process means it’s more digestible than other soy foods, so you get more of the vitamins & minerals soy can offer with less gastrointestinal upset (Are soy milk farts a clinical condition? I’m not joking. Google it.).
Thanks to our amazing YogaFlex trainer (and vegetarian) Suzanne for this yummy autumn-flavoured vegetarian/vegan recipe! Suzanne served this tempeh as a meatless protein with cauliflower, peas & baby potatoes on the side. Yum. Or try it as a topping for a lunchtime salad, with veggies atop a bowl of brown rice or quinoa, or as a meat-free side with eggs this weekend! Your arteries will thank you.
Maple Orange Tempeh
- 1 cup freshly squeezed orange juice (3-4 large oranges)
- 1 tablespoon freshly grated ginger
- 2 teaspoons tamari (or soy sauce)
- 1 1/2 tablespoons rice wine vinegar or white wine
- 2 teaspoons maple syrup
- 1/4 teaspoon red pepper flakes
- 2 small garlic cloves, crushed
- roughly 10 ounces of tempeh (or extra-firm tofu)
- 2 tablespoons olive oil
- a handful of cilantro leaves
1. Combine the orange juice, ginger, tamari, vinegar/wine, maple syrup, red pepper flakes and garlic in a bowl; set aside. 2. Cut tempeh into triangles, then slice each triangle down the middle so they are thinner — you should have about 8 triangles. 3. Heat the olive oil in a frying pan and add the tempeh, cooking for about 4 minutes per side. 4. Add the orange juice mixture and cook for approximately 10 more minutes, or until the liquid has reduced to a glaze.