Winter Table: Maple-Glazed Tempeh With Shallots, Raisins And Walnuts

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Tempeh—a fermented soybean cake originally from Indonesia—is one of the healthiest of popular meat-substitutes, and also one of my favorites. But my tempeh cooking repertoire had never expanded much beyond*sautéing it with a little garlic and olive oil—so I was excited to come across this Vegetarian Times recipe*for maple-balsamic tempeh with onions and chestnuts.*The recipe below is my riff on the VT recipe, mixing the maple-glazed tempeh with*raisins,*walnuts and*crispy*shallots. The result is a filling, savory-sweet dish that would pair nicely with Brussels sprouts or some warm winter greens. More »Post from: Blisstree
 
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