Crispy Tempeh with Garlic & Thyme Gravy
Ingredients
- 8 ouncestempeh
- 3 tablespoonolive oil
- ·yellow onion
- 4 clovegarlic
- 2 teaspoonfresh thyme
- 1½ cupvegetable broth
- 1 tablespoontomato paste
- 1 tablespoonsoy sauce
- ½ teaspoonDijon mustard
- ·salt
- ·black pepper
Prep
- 01
Slice 8 ounces tempeh into 1/4-inch-thick planks.
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic.
Method
- 01
Slice the tempeh into 1/4-inch-thick planks. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Once oil shimmers, add tempeh slices in a single layer (work in batches if needed). Sear for 4-5 minutes per side until golden-brown and crispy. Transfer to a plate.
- 03
Lower heat to medium. Add remaining 1 tablespoon oil to the pan. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- 04
Stir in minced garlic and thyme, cooking for 1 minute until fragrant.
- 05
Whisk in tomato paste and cook for 1 minute. Pour in vegetable broth, soy sauce, and Dijon mustard, stirring well to combine.
- 06
Return tempeh to the pan, nestling it into the gravy. Simmer for 8-10 minutes until the sauce thickens slightly. Taste and season with salt and pepper.
- 07
Serve tempeh and gravy over mashed potatoes, egg noodles, or crusty bread.
Spice Tips
For earthiness, add 1/4 teaspoon smoked paprika to the gravy. For a hint of heat, stir in a pinch of cayenne pepper in step 5. A splash of balsamic vinegar (1 teaspoon) deepens the savory notes.
This gravy freezes beautifully — make a double batch and store extra for quick reheats. Leftover tempeh and gravy keep up to 4 days refrigerated.