Maple-Miso Tempeh Cutlets
Ingredients
The tempeh
The sauce
-
¼
cup
low-sodium vegetable broth
-
¼
cup
liquid aminos (or gluten-free tamari)
-
¼
cup
maple syrup
-
2
teaspoons
white soy miso or chickpea miso
-
1
teaspoon
dried sage
-
1
teaspoon
dried thyme
-
to taste
salt and black pepper
Instructions
- Chop each tempeh block in half horizontally, then chop each half diagonally into triangles.
- Steam the tempeh triangles for 15 to 20 minutes, flipping halfway through.
- Remove the steamer basket and set the tempeh aside.
- In the same saucepan, combine vegetable broth, liquid aminos, maple syrup, miso, sage, and thyme, and stir to mix.
- Add the tempeh triangles to the sauce and bring to a boil.
- Reduce heat to low and let the tempeh simmer in the sauce for 10 to 12 minutes, flipping halfway through.
- Remove from heat and add salt and pepper to taste.
- Serve immediately or store leftovers in an airtight container in the fridge.
Nutrition Facts (estimated)
Servings
4 servings
Calories
71
Total fat
1g
Total carbohydrates
16g
Total protein
2g
Sodium
924mg
Cholesterol
0mg
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