A cozy, sweet-savory holiday tempeh dish - beautifully caramelized, herb-infused, and perfect for Christmas or any winter dish.
INGREDIENTS
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For the tempeh:
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1 block Noble Bean Tempeh (240 g), cut into 4 slabs
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2 tbsp olive oil (or cooking oil of choice)
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2 tbsp tamari or soy sauce
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1 tbsp maple syrup
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1 tbsp balsamic vinegar
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1 tsp Dijon mustard
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1 clove garlic, minced
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Fresh rosemary or thyme
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For the pan:
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1 tbsp olive oil
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1 large red onion, sliced
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1 ½ to 2 cups fresh cranberries
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1–2 tsp fresh rosemary, chopped
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Salt & pepper, to taste
15 minutes prep +
cooking time : 25 minutes
2 servings
INSTRUCTIONS
1. Prepare the tempeh:
In a shallow bowl, whisk together: tamari, maple syrup, balsamic, Dijon, garlic, and 2 tbsp oil.
Place tempeh slabs inside and coat well.
Marinate for 10–15 minutes (or up to 1 hour for deeper flavour).
2. Caramelize the onions
Heat 1 tbsp oil in an oven safe pan over medium heat.
Add sliced onions and cook 6–8 minutes, stirring, until soft and caramelized.
3. Sear the tempeh
Push onions to the side of the pan.
Add the tempeh slabs and sear 3–4 minutes per side until golden and slightly crispy. Pour the remaining marinade over the tempeh.
4. Add cranberries & bake
Add cranberries to the pan. Sprinkle fresh rosemary, salt, and pepper. Transfer the pan to the oven and bake at 400°F (200°C) for 12–15 minutes, until the cranberries soften and burst and the tempeh is deep golden.
5. Serve warm with: toasted bread, roasted potatoes, wild rice, or a holiday salad. Drizzle pan juices over the tempeh for extra flavour.