I used my recipe for tempeh lemon broil as a base for this braise. Braising simply means searing food at a high temperature and then finishing it in a covered pot with some amount of liquid. Now that you know what it is, it is not that complicated.
Lemon Braised Tempeh
1 package soy tempeh
1 big onion
3 garlic cloves
2 cups vegetable stock
2 tablespoons freshly squeezed lemon juice
2 tablespoons tamari
1 teaspoon Dijon mustard
Lemon slices, about 1 lemon
Fresh sprigs of thyme
S and P
Slice the tempeh into 8 rectangles. Pour some olive oil to a pan with sides and heat over medium heat. Brown the tempeh on both sides.
Slice the onions and garlic and add to the pan.
In a small bowl, mix together the vegetable stock, lemon juice, tamari and mustard together. Pour over the tempeh. Top with the lemon slices and sprigs of fresh thyme. Simmer over medium for about 30 minutes.
Top the tempeh with the onions and a lemon for garnish. If you like gravy, pour it on top of everything. Serve with grains like rice or quinoa or greens like sautéed spinach or kale. Enjoy!
One thought on “Lemon Braised Tempeh (Serve with Grains & Greens)”
Hmmm, I love the term, braised. It’s a common term used in my home country, we always braise our ingredients with a medley of Asian spices, including loosened tea (black and green). I never had a tart-based tempeh, but I bet that marries well with grains and quinoa (my favorite!) however I like my meals mildly spicy…so Sriracha will be perfect!