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