Easy Sautéed Tempeh with Caramelized Onions and Grapes
An easy and quick autumn-inspired dish that only tastes complicated!
Servings 4
Calories 349kcal
Equipment
- Oven-proof pan
Ingredients
- 16 oz Tempeh
- 2 tablespoon olive oil
- 1 medium red onion, halved and sliced
- ½ cup red cooking wine
- ½ cup Homemade vegetable broth
- 2 tablespoon chopped, fresh rosemary
- 2 cups red grapes
Instructions
- Preheat oven to 400 degrees F.
- Remove tempeh from packaging, and cut each block in half, to make square “steaks”. Place in a steamer basket, and steam the tempeh for 15 minutes.
- Meanwhile, heat the olive oil in a heavy, oven-proof skillet, and sauté onions until caramelized, about 20-30 minutes.
- Remove onions from skillet. Add a little more oil if needed.
- Add the tempeh to the skillet, and sauté about 5 minutes on each side, until browned.
- Remove tempeh from skillet. Pour in cooking wine and broth, and return the onions, along with the grapes and chopped rosemary to the skillet. Simmer about 5 minutes. The grapes will begin to swell and burst.
- Nestle the tempeh back into the skillet, turning once to coat both sides. Bake in the oven 15-20 minutes, until grapes begin to shrivel and the liquid is mostly gone from the pan.
- Garnish with fresh rosemary.
Nutrition
Serving: 0.25recipe | Calories: 349kcal | Carbohydrates: 26g | Protein: 24g | Fat: 19g | Saturated Fat: 3.9g | Polyunsaturated Fat: 5.6g | Monounsaturated Fat: 8.5g | Sodium: 204mg | Potassium: 687mg | Fiber: 10.8g | Sugar: 13.8g | Vitamin A: 12.8IU | Vitamin C: 4.6mg | Calcium: 145mg | Iron: 3.6mg
