Vegetarian

Maple-Pecan Crusted Tempeh is for Dinner.

Maple-Pecan Crusted Tempeh takes several minutes to prepare.

Maple-Pecan Crusted Tempeh takes several minutes to cook.

Maple-Pecan Crusted Tempeh makes 4 servings.

The ingredients for Maple-Pecan Crusted Tempeh are:

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

Here is how you make Maple-Pecan Crusted Tempeh:

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 tempehNumber of Servings: 4Recipe submitted by SparkPeople user SARAMASTERSART.

The nutritional information for Maple-Pecan Crusted Tempeh is:

• 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