Maple-Pecan Crusted Tempeh

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.0
  • Total Fat: 21.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 155.3 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 8.3 g
  • Protein: 13.3 g

View full nutritional breakdown of Maple-Pecan Crusted Tempeh calories by ingredient
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thanksgiving turkey substitute thanksgiving turkey substitute
Number of Servings: 4


    1 cake tempeh (enough to feed 2)
    2 tablespoons maple syrup
    2 tablespoons butter
    1 tsp mushroom stock concentrate or 2 tsp soy sauce
    Lots of freshly ground black pepper
    Dash smoked salt (or regular)
    1 clove garlic, crushed, then minced
    2 tablespoons crushed Pecans


Toast your pecans in a dry skillet for 2 minutes, tossing, until nicely browned and fragrant. Set aside.

Mix syrup, stock or soy sauce, salt, garlic, and pepper in a measuring cup.

Boil water in a large, wide stock pot. Set a colander over the pot and place your tempeh, sliced to fit, if necessary, in the colander. Cover with a lid and towel and steam for 10 minutes, flipping once.

Melt butter in a iron skillet and press tempeh into butter. Sear for 2 minutes on each side over medium-high heat. Add your syrup mixture and cook 1-1.5 minutes, then flip the cake, coating the other side with the syrup as well, and continue to cook, flipping, until both sides have a nicely browned crust.

Press your pecans onto the seared tempeh, using enough pressure to get them to adhere. Slice and serve.

Serving Size: 4 servings- 2 ounce servings of tempeh

Number of Servings: 4

Recipe submitted by SparkPeople user SARAMASTERSART.

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