Orange-Balsamic Glazed Tempeh over Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup frozen orange juice concentrate |
1/4 cup balsamic vinegar |
1 tablespoon avocado oil |
1/2 teaspoon soy sauce |
2 cloves fresh garlic, crushed |
1 tablespoon finely minced fresh basil |
1 teaspoon finely minced fresh flat-leaf parsley |
24 ounces tempeh, cut into 4 (6-ounce) slices |
2 bunches kale or collards, rinsed well, stems trimmed, left whole |
2 tablespoons fresh lemon juice |
Directions:
1. Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a skillet over medium heat. When the mixture is hot, arrange tempeh slices in the mixture and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes more.
2. While the tempeh braises, place about 1/2-inch water and a pinch of salt in the bottom of a saucepan and bring to a boil. Add greens and steam until they are just wilted and bright green, about 3 minutes. Drain well and slice into bite-size pieces. Arrange greens on a platter. Arrange tempeh slices on top of greens and sprinkle with lemon juice. Serve hot.
3. Per Serving: Calories 378; Protein 33.1g; Total Fat 19g; Saturated Fat 4g; Cholesterol 0mg; Carbohydrate 24.8g; Dietary Fiber 10.6; Sodium 73mg Nutritional analysis provided by This Crazy Vegan Life by Christina Pirello Reprinted from This Crazy Vegan Life by Christina Pirello by arrangement with HP Books, a member of Penguin Group (USA) Inc., Copyright © 2008 by Christina Pirello.
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