This dish is super yummy and incredibly healthy. It’s a great use of tempeh and provides essential calcium and iron, protein, omega 3s and with a kick of orange is also a great winter-season dish. With some amazing flavor combinations, it would be fantastic as a recipe to serve for a meal or side dish for Thanksgiving or Christmas or a warming and lovely winter meal!
Sorry the picture isn’t great. The dish is a good one tho! 🙂
Serves 2 people
- 2 oranges
- ¼ cup maple syrup
- ¼ cup olive oil
- 4 teaspoons soy sauce
- 4 teaspoons apple cider vinegar
- ¼ teaspoon cayenne pepper (optional)
- ½ cup walnuts
- 1 pound Brussel sprouts
- 1 8 oz. package tempeh
- ½ cup cranberries
- Juice the oranges with a reamer or by hand into a bowl or glass measuring cup. Add to the juice, the maple syrup, olive oil, soy sauce and apple cider vinegar and cayenne pepper (if desired) and whisk to combine. Cut the tempeh into small cubes. Place the cubes in a flat Tupperware and cover with approximately half of the prepared sauce; let this marinade for at least 5 minutes, the longer the better. Shake a few times to ensure tempeh cubes are well coated. You can leave this in the refrigerator overnight to ensure that the tempeh soaks up the delicious marinade and becomes tender.
- Cut the Brussel sprouts into quarters and set aside in a separate bowl.
- Coarsely chop the walnuts. To a skillet, add the chopped walnuts and cook on medium high for 3-4 minutes, stirring often, until just browned. Set the nuts aside in a bowl, give the pan a little wipe with a paper towel and return the pan to the stove.
- Add ½ cup of water to the skillet. Once hot, add the Brussel sprouts quarters and cover. Cook, stirring several times, for 5 minutes. After the water has evaporated, set the Brussel sprouts back in their bowl.
- If necessary, wipe out the skillet and add the cubed tempeh with the marinade, cook in the marinade, no need to add water or oil. Cook, stirring, for 2-3 minutes. Do not overcook.
- Keeping the heat on, add the cooked sprouts to the tempeh and mix together. To finish, give the bowl of prepared sauce a stir with the whisk and pour over the hot vegetables. Cook, stirring often, for a final 4-5 minutes or until the marinade has evaporated.
- You can coarsely chop the cranberries, while the dish is finishing, or keep them whole. Whatever you feel like 🙂
- Toss in the toasted walnuts and cranberries and add more cayenne pepper, if desired. Stir until combined.
- Serve and enjoy!