Pistachio Crusted Tempeh with Balsamic Glazed Shiitakes
Tempeh is a fermented soybean product that has a firm texture and a nutty flavor.
In this unique recipe, it is very thinly sliced, baked in a pistachio crust and paired with shiitake mushrooms.
8 ounces tempeh, diagonally sliced, as thinly as possible
1 pound shiitake mushrooms, stemmed, thinly sliced
For the Marinade:
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
pinch hot pepper flakes
1 cup low-sodium or no-salt-added vegetable broth
2 tablespoons balsamic vinegar
1 teaspoon Braggs Liquid Aminos or low sodium soy sauce
For the Crust:
1 cup pistachios, shelled
4 tablespoons corn meal
1 teaspoon onion powder
1 teaspoon garlic powder
Place tempeh in a saucepan with water to cover, simmer for 10 minutes.
Combine ingredients for marinade. Remove tempeh from water and add to marinade. Marinate for at least one hour.
Preheat oven to 375 degrees F.
Process pistachios in food processor until finely chopped. Add remaining crust ingredients and pulse until thoroughly mixed. Place in large shallow bowl. Remove tempeh from marinade and drain. Reserve marinade. Dip tempeh in crust mixture to coat.
Place crusted tempeh and sliced mushrooms side by side on a rimmed baking sheet. Spoon 2-3 tablespoons of marinade over mushrooms. Bake for 13 minutes or until mushrooms are soft, turning occasionally.
Simmer remaining marinade for 2 minutes. Drizzle tempeh and mushrooms with marinade before serving.
Calories 378; Protein 23 g; Carbohydrates 31 g; Total Fat 21.2 g; Saturated Fat 3.1 g; Cholesterol 0 mg; Sodium 78 mg; Fiber 7.7 g; Beta-Carotene 91 ug; Vitamin C 2 mg; Calcium 109 mg; Iron 3.8 mg; Folate 34 ug; Magnesium 119 mg; Zinc 3.7 mg; Selenium 10.5 ug