Apple and Apricot-Glazed Tempeh
Apple butter and apricot jam add the holiday's sweetness to this healthy tempeh dish. Tempeh is a vegetarian protein "cake" made out of whole, fermented soybeans, but if you prefer meat try pairing this same marinade and glaze with chicken.
3 garlic cloves, minced
2 tablespoons minced ginger
1 cup tamari
2 tablespoons toasted sesame oil
16 ounces tempeh (I use Soy Boy's 5-grain brand)
1 large white onion, quartered, and sliced
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
Remainder of marinade
1 cup apple butter
1 cup apricot jam
1/4 cup brown vinegar
Make the marinade: combine ginger, garlic, tamari, and sesame oil in a bowl.
Cut tempeh into 1 inch x 1/2 inch rectangles. Place tempeh rectangles into a large, sturdy plastic bag, and pour marinade into bag. Let sit for one hour, rotating bag occasionally, to evenly coat tempeh.
Meanwhile, slice onions and set aside. Combine apple butter, apricot jam, and vinegar in 2-cup measuring bowl.
After one hour, remove tempeh from plastic bag and place in one layer onto baking sheet. Broil on either side for five minutes. Stir remaining marinade into glaze mixture.
In a large pot, heat 2 tablespoons olive oil and red pepper flakes over medium heat. Turn heat up slightly and add onions. Cook, stirring occasionally, until onions turn fragrant and brown. Add glaze and stir to coat onions. Cook for five minutes, stirring occasionally, until glaze thickens slightly.
To serve: Arrange tempeh on a flat serving dish. Pile glazed onions on top.