58min 4 ppl
Tempeh Braised in Cider with Apples
83 minutes
4 people
Hardover 60 min or 12+ steps
83 min · 15 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 24g
Carbs 31g
Fats 19g
About this dish
Tempeh is steamed first to mellow its bitterness, then seared hard for a lacquered crust before a long braise in dry French cider reduces to a glossy, thyme-scented sauce built with caramelised banana shallots and tart Granny Smith apple.
Allergy Info
Dairy, Soya, Celery, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Granny Smith applespeeled, cored, cut into 8 wedges each2 medium
- Banana shallotspeeled and halved lengthways4 whole
- Garlic clovesthinly sliced3 whole
- Fresh thyme sprigs6 sprigs
- Fresh rosemary sprigs2 sprigs
- Flat-leaf parsleyfinely chopped, to serve2 tbsp
Dairy & Eggs
- Unsalted butterdivided2 tbsp
Plant Proteins
- Tempehcut into 2cm slabs500 g
Tins & Jars
- Vegetable stockgood quality250 ml
Dried Goods
- Dark brown sugar1 tbsp
Spices & Seasonings
- Bay leaf1
- Black pepperfreshly ground1 tsp
- Fine sea salt1 tsp
Oils & Condiments
- Dry French cider (brut)500 ml
- Olive oil2 tbsp
- Dijon mustard1 tbsp
- Apple cider vinegar1 tbsp
Utensils
- Steamer basket
- Wire rack
- Wide ovenproof skillet or braising pan
- Whisk
Method
1
Place tempeh slabs in a steamer basket set over boiling water. Season the tempeh with half the salt.
Approx. 2 minutes
2
Steam the tempeh for 10 minutes.
Approx. 10 minutes
3
Remove the tempeh and pat completely dry with kitchen paper. Allow to cool slightly on a rack.
Approx. 2 minutes
4
Heat the olive oil in a wide, heavy-based ovenproof skillet or braising pan over high heat until the oil shimmers and just begins to smoke. Sear the tempeh slabs in a single layer for 3–4 minutes per side until a deep mahogany crust forms, then transfer to a plate.
Approx. 8 minutes
5
Reduce the heat to medium. Add 1 tablespoon of butter to the same pan and cook the shallots cut-side down for 6–8 minutes, without stirring, until deeply caramelised and golden.
Approx. 7 minutes
6
Add the garlic and cook for 1 minute, stirring, until fragrant but not coloured.
Approx. 1 minute
7
Add the brown sugar and cider vinegar, stirring to deglaze any stuck fond from the base of the pan, and cook for 2 minutes until syrupy.
Approx. 2 minutes
8
Pour in the cider and vegetable stock. Whisk in the Dijon mustard. Add the thyme, rosemary, bay leaf, remaining salt, and black pepper.
Approx. 3 minutes
9
Bring to a vigorous simmer and cook for 5 minutes.
Approx. 5 minutes
10
Nestle the seared tempeh slabs back into the pan, spooning braising liquid over them.
Approx. 2 minutes
11
Reduce the heat to low, cover with a lid, and braise gently for 20 minutes.
Approx. 20 minutes
12
Uncover the pan and tuck the apple wedges around the tempeh.
Approx. 2 minutes
13
Braise uncovered for a further 12–15 minutes until the apple is just tender and the sauce has reduced by roughly half and coats a spoon.
Approx. 14 minutes
14
Remove from the heat and stir the remaining 1 tablespoon of cold butter through the sauce in small additions to give it a glossy finish. Discard the herb sprigs and bay leaf.
Approx. 3 minutes
15
Serve straight from the pan scattered with fresh parsley, alongside crusty bread, buttered egg noodles, or a celery root purée.
Approx. 2 minutes
