Maple-Miso Tempeh Cutlets

Maple-Miso Tempeh Cutlets Recipe

By Veegs

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 20 minutes

Ingredients

Two 8-ounce packages tempeh

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

Salt and black pepper to taste

Instructions

1Chop each tempeh block in half horizontally, then chop each half diagonally so you have eight triangles.

2Fill a large shallow saucepan with a couple of inches of water and fit with a steamer basket.

3Place the tempeh triangles in the steamer basket and cover with a lid.

4Bring to a boil, then reduce to a simmer. Steam the tempeh for 15 to 20 minutes, flipping the triangles once halfway through.

5Remove the steamer basket from the pan (keep the tempeh in the basket) and set aside.

6Dump the water from the saucepan.

7Combine the vegetable broth, liquid aminos, maple syrup, miso, sage, and thyme in the pan and stir to mix.

8Add the tempeh triangles and bring to a boil. Once boiling, reduce the heat to a low simmer.

9Let the tempeh simmer in the sauce for 10 to 12 minutes, flipping them once halfway through, until the sauce is absorbed and starts to caramelize.

10Remove from the heat and add salt and pepper. Serve immediately.

11Leftovers will keep in an airtight container in the fridge for 4 to 5 days.

12For a killer Thanksgiving Leftovers Sandwich, slice one of the triangles widthwise so that you have two thinner triangles. Use those in the sandwich, along with some Easy Tahini Gravy , Cheesy Roasted Sweet Potatoes , and maybe some Green Bean Casserole with Crispy Onion Topping .

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.