Apple slices, brown rice syrup and fresh cranberries make a festive sauce served atop medallions of tempeh that have been infused with vegetable broth. Ciabatta bread and winter squash are seasoned with sage and a meatless gravy to complete this contemporary dish with its roots in traditional holiday flavors. This recipe comes to us from Lindsay of Cook. Vegan. Lover.
For the Cranberry Apple Glazed Tempeh:
- 1 8 ounce block tempeh
- 1 cup low sodium vegetable broth
- juice of 1 apple
- 1/2 cup apple juice
- 1/2 cup cranberries
- 1 apple, diced
- 2 tablespoons brown rice syrup*
- 1/2 tablespoons low-sodium soy sauce
- 3 sage leaves, sliced
- pinch of pepper
For the Ciabatta Squash Sage Dressing:
- 1 cup butternut squash
- a little olive oil, for roasting the squash
- salt and pepper, to taste
- 4 slices of ciabatta bread, sliced 1/2 inch thick and diced
- 2 tablespoons margarine
- 1 tablespoon olive oil
- 7 sage leaves, sliced
- 1/2 cup onion, diced
- 1 garlic clove, minced
- 2 tablespoons all purpose flour
- 1 cup low sodium vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
*brown rice syrup is a natural sweetener made from malted brown rice. It can be found in health food stores. Honey can be substituted if brown rice syrup is not available.
To make the Cranberry Apple Glazed Tempeh:
Slice the tempeh in half through the middle in both directions to make four 2 ounce portions.
Pour the broth in a large saucepan over medium-high heat. Place the tempeh pieces in the broth in a flat layer. Bring to a simmer and cook for about 5-7 minutes, or until the broth has been reduced by half. Flip the tempeh slices over and cook for another 5 minutes, or until the broth has been completely absorbed. Remove the tempeh to a plate and set aside.
Place the cranberries, apple slices, brown rice syrup, soy sauce and pepper in the saucepan over medium-low heat. Cook for 1-2 minutes, or until the apple slices start to soften.
Stir in the apple juice and cook for 3 minutes more, or until the apples and soft and the cranberries burst. Strain the liquid from the sauce and reserve both the fruit and the liquid.
Place the tempeh back into the pan over medium heat and pour the fruit mixture on top. Simmer until the sauce has thickened and glazed the tempeh.
To make the Ciabatta Squash Sage Stuffing:
Preheat the oven to 400F.
Toss the squash with a little oil, salt and pepper; place on a sheet pan and bake for 30 minutes until the squash is soft.
Heat the olive oil and 1 tablespoon of the margarine in a cast iron skillet over medium heat for 2-3 minutes, or until the margarine has melted. Toss in the sage and cook 1-2 minutes, or until the sage has become crispy. Add the onion and sauté for about 3 minutes, or until the onion is beginning to color and become fragrant. Stir in the garlic and cook 4-5 minutes more, or until the onion is soft. Remove the onion and garlic with a slotted spoon and set aside.
Place the ciabatta cubes in the pan and stir around, coating with the oil. Cook on medium-high heat, or until the bread is toasted. Remove from the pan and set in the bowl with the onions.
Place the roasted squash in the bowl with the onions and the bread.
Melt the remaining tablespoon of butter in a skillet over medium low heat. Mix in the flour, stirring constantly, for about 3-5 minutes, or until the mixture becomes a pasta. Stir in the vegetable broth, stirring constantly, until the mixture reaches the consistency of gravy.
Pour the gravy over the sage squash bread mixture. Toss to coat and enjoy.
To complete the Cranberry Apple Glazed Tempeh and Ciabatta Squash Sage Stuffing:
To serve, top the tempeh with equal portions of the cranberry apple glaze with the Ciabatta Squash Sage Stuffing on the side.
Cranberry Apple Glazed Tempeh
Servings per Recipe: 4Amount per Serving
Calories from Fat: 145
Total Fat: 16.2g
Saturated Fat: 2.9g
Dietary Fiber: 3.9g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.