Explore the flavors of glazed tempeh with vegetables and bordelaise sauce.

Tempeh glassato con verdure e salsa bordolese

Discover the exquisite flavors of Italian recipes with this glazed tempeh dish. Chef Sauro Ricci from Joia in Milan collaborates with psychotherapist Michele Mezzanotte in the vodcast “La ricetta che ti fa felice” to explore the connection between cuisine, ethics, and spiritual research. Representing their philosophy, “Nothing is created, nothing is destroyed, everything is transformed,” this glazed tempeh with vegetables and bordelaise sauce combines taste with respect for life.

This vegetarian dish symbolizes the importance of non-violence in cooking, emphasizing food as nourishment for both body and soul. The tempeh, a source of plant-based protein, is glazed with an Italian-style teriyaki sauce, complemented by leafy green vegetables rich in chlorophyll.

The plant-based bordelaise sauce enhances the tempeh and vegetables, providing a rich and intense flavor. Each ingredient holds meaning, and even the geometry of the forms contributes to the quest for perfect balance.

Be inspired by glazed tempeh with vegetables and bordelaise sauce and explore other 100% plant-based gourmet recipes:

• Winter Pasta Salad
• Vegan Chocolate and Peanut Terrine with Berries

Ingredients

• 200g Tempeh
• 2 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 2 cloves Garlic, minced
• 1 cup Spinach
• 1 Red Bell Pepper, sliced
• 1 Zucchini, sliced
• 2 tbsp Olive Oil
• Salt and Pepper to taste
• For the Bordelaise Sauce:
• 1 cup Vegetable Broth
• 1/2 cup Red Wine
• 1 tbsp Tomato Paste
• 1 Onion, chopped
• 2 tbsp Vegan Butter

Instructions

1. In a bowl, mix soy sauce, maple syrup, and garlic. Marinate the tempeh for 30 minutes.
2. In a pan, heat olive oil over medium heat. Sauté the tempeh until golden brown. Set aside.
3. In the same pan, add more olive oil and sauté the spinach, bell pepper, and zucchini until tender. Season with salt and pepper.
4. For the bordelaise sauce, in a saucepan, melt vegan butter and sauté onions until translucent.
5. Add red wine, tomato paste, and vegetable broth. Simmer until reduced by half.
6. Serve the glazed tempeh over sautéed vegetables, drizzled with bordelaise sauce.

Total Time: 45 min

Cuisine: Italian