Best 2 Orange Balsamic Glazed Tempeh Over Greens Recipes

**Savory and Succulent: Orange Balsamic Glazed Tempeh Over Greens - A Symphony of Flavors**

Prepare to embark on a culinary adventure with our tantalizing Orange Balsamic Glazed Tempeh Over Greens. This wholesome and flavor-packed dish is a delightful fusion of textures and tastes that will leave you craving for more. Succulent tempeh, marinated in a symphony of zesty orange, tangy balsamic vinegar, and aromatic herbs, takes center stage. Savor the delectable tempeh as it rests majestically atop a bed of fresh, crisp greens, each bite bursting with vibrancy. The harmonious blend of sweet, sour, and savory flavors is sure to tantalize your taste buds and leave you utterly satisfied.

**Additional Recipe Delights:**

- **Creamy Avocado Dressing:** Elevate your salad experience with this luscious avocado dressing, boasting a velvety texture and a vibrant green hue. Its creamy richness complements the robust tempeh and crisp greens, adding an extra layer of indulgence.

- **Roasted Sweet Potatoes:** Embark on a culinary journey with these irresistibly caramelized roasted sweet potatoes. Their naturally sweet flavor pairs perfectly with the savory tempeh, while their tender-crisp texture adds a delightful contrast. These roasted gems will surely become a staple in your healthy meal rotation.

- **Zesty Carrot Salad:** Experience a refreshing crunch with this zesty carrot salad. Shredded carrots are tossed in a tangy vinaigrette, resulting in a vibrant and flavorful side dish. Its bright acidity cuts through the richness of the tempeh, making it the perfect accompaniment to balance the flavors.

Let's cook with our recipes!

ORANGE GLAZED TEMPEH RECIPE

Orange Glazed Tempeh Recipe image

Chinese restaurant-style tempeh in a simple tangy and sweet orange glaze. If you like Chinese orange chicken, try this vegetarian and vegan version instead.

Provided by Jolinda Hackett

Categories Entree Dinner

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups fresh squeezed orange juice
1/4 cup maple syrup
4 teaspoons soy sauce
1 teaspoon ground coriander
1 teaspoon ground ginger
2 carrots, peeled and cut into 1-inch pieces
1 4-ounce package tempeh, cut into 3/4-inch cubes
1 tablespoon vegetable oil
4 cups cooked mixed wild and brown rice
2 tablespoon fresh chopped cilantro

Steps:

Gather the ingredients.
In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander, and ginger. Set aside.
Simmer carrots in lightly salted water about 10 minutes or until tender; drain. Set aside.
In another pot, boil tempeh in unsalted water 10 minutes.
Drain tempeh and pat dry.
In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides.
Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro. Recipe and photo courtesy of Lightlife Foods.

Nutrition Facts : Calories 679 kcal, Carbohydrate 130 g, Cholesterol 0 mg, Fiber 7 g, Protein 17 g, SaturatedFat 2 g, Sodium 370 mg, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 8 g

ORANGE-BALSAMIC GLAZED TEMPEH OVER GREENS

Orange-Balsamic Glazed Tempeh over Greens image

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

Ingredients

1/4 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1 tablespoon avocado oil
1/2 teaspoon soy sauce
2 cloves fresh garlic, crushed
1 tablespoon finely minced fresh basil
1 teaspoon finely minced fresh flat-leaf parsley
24 ounces tempeh, cut into 4 (6-ounce) slices
2 bunches kale or collards, rinsed well, stems trimmed, left whole
2 tablespoons fresh lemon juice

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.

Tips:

To save time, use pre-cooked tempeh. If using raw tempeh, be sure to steam or boil it until tender before using.
For a more intense flavor, marinate the tempeh in the orange-balsamic glaze for at least 30 minutes before cooking.
If you don't have balsamic vinegar, you can substitute red wine vinegar or apple cider vinegar.
Serve the glazed tempeh over a bed of mixed greens, quinoa, or rice.
Garnish with fresh herbs, such as cilantro, basil, or thyme.

Conclusion:

Orange-balsamic glazed tempeh is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tempeh is tender and flavorful, and the orange-balsamic glaze adds a sweet and tangy flavor. This dish is also a good source of protein and fiber. Overall, this glazed tempeh recipe is a simple and delicious way to enjoy a plant-based meal.