Crispy Tempeh & Root Vegetable Braise with Mustard
Ingredients
- 8 ouncestempeh
- 3 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovegarlic
- 2 mediumcarrots
- 2 mediumparsnips
- 1½ cupvegetable broth
- 2 tablespoonwhole grain mustard
- 1 tablespoonapple cider vinegar
- 1bay leaf
- 2 teaspoonthyme
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Cut 2 medium carrots and 2 medium parsnips into 2-inch pieces.
Method
- 01
Cut tempeh into 3/4-inch thick slabs. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Working in batches if needed, sear tempeh pieces until golden brown on both sides, about 3 minutes per side. Remove and set aside.
- 02
Add remaining 1 tablespoon oil to the pot. Add onion and sauté until softened, about 4 minutes. Stir in garlic and cook 1 minute until fragrant.
- 03
Add carrots and parsnips, stirring to coat. Cook 3 minutes. Stir in mustard and vinegar, scraping up any browned bits.
- 04
Pour in broth and add bay leaf and thyme. Return tempeh to pot, nestling it among the vegetables. Season with salt and pepper to taste. Bring to a simmer.
- 05
Reduce heat to medium-low, cover, and simmer for 20 minutes, until vegetables are tender and the tempeh has absorbed the braising liquid. Remove bay leaf and serve warm.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika or a pinch of cayenne in step 3. A splash of Dijon mustard alongside the whole grain mustard adds sharp complexity. Fresh thyme works better than dried for a brighter herbal note.
Make-ahead: braise can be cooked up to 2 days ahead and reheated gently. Leftovers keep refrigerated for up to 4 days.