Name: Quick Caramelized Tempeh
Prep time: PT25-30M
Cook time: PT15-20M
Yield: 2 people
Ingredients: 8 oz organic tempeh; 2 shallots (medium (more if desired, of course)); 1 spring fresh rosemary (minced); 1 spring fresh thyme (minced); 1/4 teaspoon herbs de Provence (optional); Extra-virgin olive oil (to taste); salt and pepper (to taste); 2 tbsps Dijion mustard or mustard seeds (Use more or less to taste)

Quick Caramelized Tempeh

Servings	Prep Time
2people	25-30minutes

Cook Time

15-20minutes

Servings	Prep Time
2people	25-30minutes

Cook Time

15-20minutes

Ingredients

8oz organic tempeh
2 shallotsmedium (more if desired, of course)
1spring fresh rosemaryminced
1spring fresh thymeminced
1/4 teaspoon herbs de Provenceoptional
Extra-virgin olive oilto taste
salt and pepperto taste
2tbsps Dijion mustard or mustard seedsUse more or less to taste

Instructions

Pre-heat oven to 375F
Cut tempeh in cubes and steam for 20 minutes
Finely slice the shallot and start sautéing with the herbs. Remove from heat as soon ad the shallots begin to brown.
Add tempeh to the sauté and stir fry until nicely brown. It's okay if the shallots burn a little, I actually really like it. Add oil if needed and salt to taste. This takes approximately 10 minutes.
Move the tempeh in a baking dish and stir in the mustard seeds or the Dijon. Cover with aluminum foil and out in the oven for 15 minutes.
After 15 minutes, remove from the oven and serve with a side of vegetables, with rice,, or just as it is.

Recipe Notes

This tempeh makes a beautiful leftover, and also a great sandwich.

When you sauté the shallots, you can add any vegetable. I have added: bok choy, spinach, cabbage and carrots, choy sum, and chard. Not all together, of course. But you already knew that.

Buon appetito!