Maple-Miso Tempeh Cutlets

Maple-Miso Tempeh Cutlets Recipe

By Veegs

🔪Prep Time: 5 minutes

👩‍🍳Cook Time: 20 minutes


Two 8-ounce packages tempeh

¼ cup low-sodium vegetable broth

¼ cup liquid aminos (or gluten-free tamari)

¼ cup maple syrup

2 teaspoons white soy miso (or chickpea miso)

1 teaspoon dried sage

1 teaspoon dried thyme

Salt and black pepper to taste


1Chop each tempeh block in half horizontally, then chop each half diagonally so you have eight triangles.

2Fill a large shallow saucepan with a couple of inches of water and fit with a steamer basket.

3Place the tempeh triangles in the steamer basket and cover with a lid.

4Bring to a boil, then reduce to a simmer. Steam the tempeh for 15 to 20 minutes, flipping the triangles once halfway through.

5Remove the steamer basket from the pan (keep the tempeh in the basket) and set aside.

6Dump the water from the saucepan.

7Combine the vegetable broth, liquid aminos, maple syrup, miso, sage, and thyme in the pan and stir to mix.

8Add the tempeh triangles and bring to a boil. Once boiling, reduce the heat to a low simmer.

9Let the tempeh simmer in the sauce for 10 to 12 minutes, flipping them once halfway through, until the sauce is absorbed and starts to caramelize.

10Remove from the heat and add salt and pepper. Serve immediately.

11Leftovers will keep in an airtight container in the fridge for 4 to 5 days.

12For a killer Thanksgiving Leftovers Sandwich, slice one of the triangles widthwise so that you have two thinner triangles. Use those in the sandwich, along with some Easy Tahini Gravy , Cheesy Roasted Sweet Potatoes , and maybe some Green Bean Casserole with Crispy Onion Topping .

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