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Dairy-Free

Maple-Balsamic Tempeh with Chestnuts and Golden Onions

Stock up on chestnuts while they’re in stores for the holidays so you can make this dish throughout the winter.

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Stock up on chestnuts while they’re in stores for the holidays so you can make this dish throughout the winter.

Ingredients

  • 4 tsp. toasted sesame oil, divided
  • 1 large yellow onion, halved and thinly sliced (11/2 cups)
  • 1 Tbs. chopped fresh thyme
  • 2 8-oz. pkg. tempeh, each piece halved
  • 1 Tbs. low-sodium soy sauce
  • 2/3 cup low-sodium vegetable broth
  • 12 jarred chestnuts, coarsely chopped
  • 1 1/2 Tbs. balsamic vinegar
  • 1 1/2 Tbs. pure maple syrup

Preparation

1. Heat 2 tsp. oil in skillet over medium-high heat. Add onion and thyme, and sauté 10 minutes. Transfer to bowl; set aside.

2. Heat remaining 2 tsp. oil in same skillet over medium heat. Add tempeh, and cook 3 minutes on each side. Add soy sauce and 2/3 cup water. Increase heat to medium-high, and cook 6 minutes, or until liquid is absorbed. Add broth, chestnuts, vinegar, maple syrup, and onion. Reduce heat to medium-low, cover, and cook 5 minutes more.

Nutrition Information

  • Calories 375
  • Carbohydrate Content 37 g
  • Cholesterol Content 0 mg
  • Fat Content 18 g
  • Fiber Content 3 g
  • Protein Content 23 g
  • Saturated Fat Content 3 g
  • Sodium Content 172 mg
  • Sugar Content 11 g