Marinated Tempeh with Roasted Shitake-Tomato Sauce
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September 12, 2009 by Alison
Filed under Articles, Grains and Legumes, Healthy Recipes, Sauces, Vegetarian/Vegan Dishes
Serves 4
This vegetarian dish boasts “umami” – a succulent, savory taste that any meat-eater will enjoy. Thick tempeh slices are marinated in a flavorful, herbed sauce with pomegranate juice as the base. Topped with roasted tomatoes and shitake mushrooms.
Cooking Technique: Steaming tempeh first before marinating ensures the marinade will seep into the flesh, imparting the best flavor and texture to the tempeh. Steam for 6-8 minutes and start marinating when the tempeh is still warm.
3/4 cup pomegranate juice
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 shallot, minced
1 tablespoon minced fresh thyme, or 1 teaspoon dried
2 teaspoons honey or agave, or 3-4 drops liquid stevia
1/4 teaspoon salt
8 ounces tempeh, cut into triangles, steamed
1 pint cherry tomatoes, halved
6 medium shitake mushrooms, de-stemmed and sliced
Mix the pomegranate juice, balsamic vinegar, olive oil, Worcestershire sauce, shallot, thyme, honey and salt in a shallow baking dish. Lay the warm tempeh in the marinade and marinate at least 60 minutes, preferably at least 3 hours to overnight, turning occasionally to saturate all sides.
Heat the oven to 400 degrees. Place the tempeh on a sheet pan that has a 1/2-inch side. Save the remaining marinade. Lay the tomato halves and shitakes around the tempeh. Place in the oven for 12 minutes. Remove the pan; turn the tempeh and toss the vegetables. Return to the oven for another 6-8 minutes, until the tempeh starts to brown.
While roasting, heat the marinade in a medium saute pan to medium-high heat. Bring the marinade to a boil, stirring to keep the small pieces from burning. Remove the pan from the heat after 3-4 minutes, once it has reduced in volume by about a third.
Arrange the tempeh to a plate or plate. Transfer the veggies to the pan with the marinade. Spoon the sauce over the tempeh.
Food photo by Jackson D. Carson
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Copyright Alison Anton. 2009. All rights reserved.
