An easy and quick autumn-inspired dish that only tastes complicated!
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 saute onions until caramelized, about 20 minutes.
Remove onions from skillet. Add a little more oil if needed.
Add the tempeh to the skillet, and cook a few minutes on each side, until browned.
Remove tempeh from skillet. Pour in cooking wine and broth, and return the onions, along with chopped rosemary to the skillet. Simmer about 5 minutes.
Return tempeh to the skillet, and toss grapes on the top. Bake in the oven 10-15 minutes, until grapes are shriveled and begin to brown.
Garnish with fresh rosemary.
Get the recipe for No Sodium Vegetable Broth here!
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