Serves 6 Time: 60 minutes
This tempeh is juicy on the inside, crisp on the outside, and the sauce is a beautiful balance of fall flavors.
Sauce ingredients:
1 onion, finely minced
1 - 2 tablespoons oil or water, for sautéeing
1 pound fresh figs, diced
1/2 cup balsamic vinegar
2 tablespoons sugar
1/2 teaspoon sea salt
1 cup vegetarian stock
2 sprigs (about 3 inches long) fresh rosemary
Ingredients:
1 lb. Tempeh, cut into pieces about 2” by 3” and then sliced down the middle to make them thinner
2 cups vegetable stock
1/2 cup red wine
1/2 teaspoon fennel seeds
10 peppercorns
1 bayleaf
1/2 teaspoon sea salt
1. Place all of the ingredients for the tempeh in a 2-quart saucepan with a lid, cover, and bring to a simmer. Simmer on low heat for about 20 minutes.
2. While the tempeh is simmering, make the sauce. Heat the oil or water in a shallow pan and cook the onions, covered, until translucent. Add the figs, vinegar, sugar and sea salt, cover, and bring to a boil, then lower heat, and simmer about 5 minutes. Remove the lid and continue to simmer an additional 20 minutes. Add the stock and cook for an another 10 minutes or so, then add the rosemary and simmer an additional 5 minutes. The sauce should be thick.
3. Heat a skillet, then add only enough oil to generously coat the bottom of the pan. When the oil is hot, add the tempeh pieces, making sure not to crowd the pan. Over medium heat, cook the tempeh for several minutes until well browned on both sides – don't flip the tempeh pieces before they are browned.
Serve over a bed of quinoa or brown rice, topped with the sauce.
