Glazed Maple-Mustard Tempeh Strips with Collards

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Maple Glaze Tempeh Strips With Corn and Collards Jim is really adventurous when he cooks.  He likes to try new dishes.  Mainly to try new ingredients!  This comes from him coming from a family that ate steak 6 times a week with a pot roast on Sunday.  And no, the steak was not filet mignon!   It was just what his dad liked and so his mom ate it. 

Jim did change that when he got into his teens.  He learned how to cook and then just made what he wanted.  At first it was just him eating his cooking.  Then his parents and sister would sneak little tastes of everything.  By the time I met him, they had a lot more variety in their meals.

So whenever we can, we try something new.  This week it was Tempeh(we got the new Vegetarian Times).  I have been a vegetarian for about 14 years and never tasted it.  I thought I wouldn’t like it, but this recipe might just open up a whole new world for me! 

The meal is pretty easy to make.  It only took about 30 minutes.  Here is the blurb from the Vegetarian Times!

Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.

Ingredients

  • 2 8-oz. pkg. tempeh, sliced into ½-inch strips
  • ⅓ cup maple syrup
  • ¼ cup orange juice
  • ¼ cup safflower oil, divided
  • 2 Tbs. ketchup
  • 2 Tbs. Dijon mustard
  • 1 Tbs. sriracha sauce
  • 1 Tbs. low-sodium tamari
  • 1 tsp. freshly ground black pepper
  • ¼ tsp. ground cinnamon
  • 2 cloves garlic, minced (2 tsp.)
  • 2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced
  • 2 cups frozen fire roasted corn, thawed

Directions

1 | Place tempeh strips in medium heat-proof bowl. Set aside.
2 | Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.
3 | Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.
4 | Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.

Maple Glaze Tempeh Strips With Corn and Collards

Here’s the  link to the recipe:

http://www.vegetariantimes.com/recipe/glazed-maple-mustard-tempeh-strips-with-collards/

Enjoy!

 Marcey

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7 thoughts on “Glazed Maple-Mustard Tempeh Strips with Collards

    joeythebuddhist said:
    August 18, 2015 at 10:05 pm

    This looks better than a restaurant!

    Liked by 1 person

    suzanne said:
    August 19, 2015 at 12:39 am

    Could you use kale? I prefer it over collard greens. I love collards with bacon and ham pieces sorry.

    Like

      mkcasey80 responded:
      August 19, 2015 at 12:52 am

      I think you could. I like mustard greens better than collards myself.

      Marcey

      Like

    Bubbles and Booyah said:
    August 19, 2015 at 1:15 pm

    I LOVE VEGETARIAN TIMES! I get so excited when I get the mag in the mail every month. This recipe looks fantastic, I will definitely be trying it out! Looks absolutely delish, Marcey! ❤ 🙂

    Liked by 1 person

      mkcasey80 responded:
      August 19, 2015 at 1:17 pm

      I agree! When my VT comes in the mail, I think this is what people in the 1800s felt like when they got their Sears catalog. LOL You are a kindred spirit!

      Marcey

      Liked by 1 person

    Bubbles and Booyah said:
    August 19, 2015 at 1:17 pm

    Also, tempeh is pretty much my favorite this ever. I used to be all tofu all the time (I mean, I still eat tofu almost every day on my lunch salad) but tempeh is SO DELICIOUS. I much prefer the texture of tempeh over tofu. I posted a red lentil and tempeh Ethiopian flavored crock-pot stew awhile back that I bet you would really like. I can email you the recipe, it’ll be perfect for Autumn/Winter 🙂

    Liked by 1 person

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