This Apricot Tempeh is a protein packed vegan main entree that you are just going to love!
I have been vegan for 9 years and there is one thing that I have struggled with when meal planning over the years; finding filling, plant-based entrees that are protein packed. Usually my go-to dinner entrees are one pot meals, stews and pasta. Sometimes I miss having a typically protein centered dish with a starch and vegetables on the side. This recipe for Apricot Tempeh is a satisfying vegan dinner option that is protein packed and easy to make!
Luckily there are many plant-based proteins available in grocery stores today. One plant-based protein that I have grown to love over the years is tempeh. I have to be honest and tell you that I hated tempeh when I first tried it. It was just too bitter for me and I just didn’t like the taste. I am given it a few more tries over the years and tempeh has finally won me over. I have learned a few tricks on cooking tempeh and how it tame its natural bitterness.
For this recipe, I use the Original Organic Soy Tempeh from Lightlife . If you are sensitive to gluten, be sure to avoid the grain based tempeh. I know that Trader Joe’s also sells tempeh, but that is also grain-based as well. I like to steam the tempeh first. I have found that by steaming the tempeh takes away the bitterness.
Fresh apricots are sautéed in coconut oil. I recently discovered fresh apricots last year. I’m not sure what took me so long! After the apricots are cooked for a few minutes, the steamed tempeh goes into the pan to get browned. It really only takes a few minutes to brown the tempeh. Aromatics are added to the pan and then gets deglazed with white wine and then maple syrup is added. The sauce coats and tempeh and it becomes slightly sweet, savory and of course delicious.
To make this a complete entree, I like to serve the Apricot Tempeh with a light green salad and some sort of starch like brown rice. To garnish, toasted blanched almonds and scallions top the tempeh and apricots.
- 2 Tsp Refined Coconut Oil
- 4 Rice Apricots, pitted and quartered
- 1 Tablespoon Olive Oil
- 1 8 ounce package Tempeh
- 1 Tsp Fresh Ginger, grated
- 1 Scallion, sliced both white and green parts
- 1/2 Tsp Lime Zest
- Pinch Red Pepper Flakes, to taste
- 1/2 Cup Dry White Wine
- 2 Tablespoons Pure Maple Syrup
- Salt and Pepper to taste
- 3-4 Tablespoon Blanched Almonds, toasted
- Set up a steamer pot and steam the whole tempeh piece for 10 minutes. Carefully remove the tempeh and when it is cool enough to handle, cut into quarters.
- In a large skillet heat the coconut oil over medium heat. Once the oil is hot and melted place the apricots down into the skillet and cook for 3 minutes, until they are lightly browned. Turn over and cook for one minute. Transfer to a plate.
- Add the olive oil to the same skillet and add the quartered steamed tempeh.Brown the tempeh about 2-4 minutes on each side. If the pan is too hot lower the heat a little. Transfer to the plate with the apricots.
- Add the ginger, scallion whites, lime zest, red pepper flakes. Cook for 30 seconds. Pour in the white wine and bring to a simmer for medium high heat. Add the maple syrup, apricots, and tempeh back into the skillet. Simmer for about 5 minutes. Season with salt and pepper to taste.
- Serve on a plate and garnish with the greens of the scallion and the slivered almonds.
Recipe adapted from Food & Wine.