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Lilly’s Table

 
 
Wild Stuffed Pumpkin
© Lillys-Table.com Photo of Red Wine Glazed Tempeh
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Red Wine Glazed Tempeh

from Red Wine Tempeh, Wild Stuffed Pumpkin & Pomegranate Kale Salad, the Week of November 17, 2013.
View the previous recipe for this meal.

Tempeh is soaked in a simple red wine marinade and then seared until glazed and lovely. Serve this as a vegan main dish for any holiday meal.

Ingredients

  • 6 ounces tempeh
  • 2 cups red wine, any kind you would enjoy sipping
  • 1 clove garlic, finely minced
  • 4 bay leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil

Serving Size: 2 People

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Preparation Instructions

Slice the tempeh through the middle to create thin, large sheets of tempeh. This will create more space for the tempeh to absorb the marinade. Cut in half and then in triangles.

Place the tempeh in a small dish. Pour the red wine, minced garlic, bay leaves, salt and pepper on top. Soak for at least 10 minutes, up to several hours.

When you are ready to sear, pour the olive oil in a cast iron or non-stick skillet over medium heat. Shake the tempeh pieces dry. As soon as the olive oil is shimmering, add the tempeh and sear on each side for 2-4 minutes until lightly golden.

Remove the tempeh from the skillet and pour in the remaining red wine marinade to deglaze the pan. Discard the bay leaves. Allow it to simmer until it is reduced into a syrupy sauce. Pour the sauce on top of the tempeh and serve.