Crunchy seasoned tempeh braised in an Italian-like barbecue sauce sweetened with fresh peaches, rosemary and reduced balsamic served with red wine onions and crisp asparagus.
Tempeh in Rosemary-Balsamic Redux
2 tbl extra virgin olive oil
1 small red onion, small dice
120z tempeh, small cubes
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp dried thyme
pinch black pepper
pinch red pepper flakes
2 garlic cloves, minced
2 sprigs fresh rosemary, roughly chopped
1 peach, peeled, small dice
3 tbl balsamic vinegar
3 tbl organic light brown sugar
1 tbl vegan worcestershire sauce
1 cup tomato sauce
1/2 cup no-chicken vegetable broth
In a large pan, sweat the onions in the garlic until soft, 5 minutes. Add the tempeh and all of the spices. Saute over medium-high heat until the tempeh has browned on all sides, 7 minutes. Add the garlic, rosemary and peaches, toss to combine and toast the garlic, 2 minutes. Add the vinegar, brown sugar, worcestershire sauce and tomato sauce. Bring to a broil, reduce to a simmer and bubble for 15 minutes over medium heat until the sauce has evaporated a bit and is thick. Add the broth and simmer 5 minutes more. Season with salt and pepper to taste.
Asparagus & Drunken Onions over Polenta
1 large sweet onion, quartered, 1/2" slice
1 cup red wine
1 tsp organic cane sugar
3 tbl extra virgin olive oil,divided
1 tube cooked polenta, cut into 1/4" rounds
salt and pepper
1 bunch asparagus, ends trimmed, cut in 1/2" slices
Combine the onion, red wine and sugar in a small pot. Bring to a boil, reduce to a low simmer and cook for 30 minutes until the onions are soft and all of the wine has evaporated. Season with salt.
Heat the oil in a large, non-stick pan. Season the polenta with salt and pepper and brown on both sides. Set aside and add in the asparagus and 1 more tablespoon of oil. Season with salt and pepper and saute for 4 more minutes over medium-high heat.