Best 4 Orange Balsamic Glazed Tempeh Over Greens Recipes
Orange balsamic glazed tempeh is a delightful vegetarian dish that combines zesty citrus and sweet balsamic flavors over a bed of fresh, leafy greens. Made with nutritious tempeh, a fermented soybean product, this recipe offers a plant-based alternative to meat that's packed with protein and fiber. Get ready to elevate your dinner with this colorful and flavorful vegetarian delight.
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ORANGE-BALSAMIC GLAZED TEMPEH OVER GREENS
Provided by Christina Pirello
Categories Soy Braise Steam Vegetarian Low Cal High Fiber Low Sodium Dinner Healthy Vegan
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a skillet over medium heat. When the mixture is hot, arrange tempeh slices in the mixture and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes more.
- While the tempeh braises, place about 1/2-inch water and a pinch of salt in the bottom of a saucepan and bring to a boil. Add greens and steam until they are just wilted and bright green, about 3 minutes. Drain well and slice into bite-size pieces. Arrange greens on a platter. Arrange tempeh slices on top of greens and sprinkle with lemon juice. Serve hot.
ORANGE BALSAMIC GLAZE
Categories Condiment/Spread Fruit Juice Citrus Christmas Quick & Easy Orange Winter Simmer Gourmet
Yield Makes about 2 1/4 cups
Number Of Ingredients 9
Steps:
- Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.
ORANGE PAN-GLAZED TEMPEH RECIPE
Make and share this Orange Pan-Glazed Tempeh Recipe recipe from Food.com.
Provided by Renee D
Categories Grains
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the orange juice in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
- Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
- Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
- Serve the tofu drizzled with any remainin sauce and a squeeze of lime, with the coriander scattered on top.
Nutrition Facts : Calories 275.9, Fat 14.7, SaturatedFat 2.6, Sodium 2835.9, Carbohydrate 20.9, Fiber 1.1, Sugar 8.3, Protein 19.2
BALSAMIC-GLAZED ORANGES
While the combination strawberries with balsamic vinegar is common in many dishes, the sweet-acidic balance of the vinegar pairs well with other fruits. This dessert whips up in a heartbeat and is the perfect ending to an Italian meal.
Provided by justcallmetoni
Categories Dessert
Time 6m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel oranges removing all of the pith from the outside. Cut across grain into 1/4 inch slices, removing seeds.
- Place sugar and vinegar in a small saucepan and bring to boil. Stir constantly with a large spoon. Allow it to continue with a low boil until volume is halved (1/4 cup).
- Divide orange slices evenly between 4 plates. Drizzle with glaze.
Nutrition Facts : Calories 113.4, Fat 0.2, Sodium 5.4, Carbohydrate 28.8, Fiber 3.1, Sugar 25.5, Protein 1.2
Tips:
- To ensure the tempeh is crispy, make sure to press it firmly before cooking. This will help to remove excess moisture and allow the marinade to penetrate more deeply.
- For the best flavor, use high-quality balsamic vinegar. Look for a vinegar that is aged for at least 12 years.
- If you don't have orange juice on hand, you can substitute lemon juice or white wine vinegar.
- To make the glaze ahead of time, simply whisk all of the ingredients together and store in a jar or container in the refrigerator for up to 2 weeks.
- When grilling the tempeh, be sure to keep a close eye on it so that it doesn't burn. The tempeh should be cooked through but still slightly tender.
- Serve the tempeh with your favorite greens and vegetables. A simple salad of mixed greens, tomatoes, and cucumbers would be a great option.
Conclusion:
Orange balsamic glazed tempeh over greens is a delicious and healthy meal that is perfect for a weeknight dinner. The tempeh is marinated in a flavorful mixture of orange juice, balsamic vinegar, and spices, then grilled until crispy. The glaze is made with a combination of orange juice, balsamic vinegar, honey, and Dijon mustard, and it adds a sweet and tangy flavor to the tempeh. Served over a bed of greens, this dish is a complete meal that is sure to please everyone at the table.
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