Maple Balsamic Tempeh with Miso Glazed Brussels Sprouts
A cozy meal with maple balsamic tempeh and miso glazed brussels sprouts that you'll want to make over and over again.
Ingredients
Maple Balsamic Tempeh
- 3 oz tempeh
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp olive oil
- 1 tsp soy sauce
- 1 garlic clove (minced)
Miso Glazed Brussels Sprouts
- 8-12 brussels sprouts (halved)
- 1 tsp miso paste
- 1 tsp maple syrup
- 2 tsp white vinegar
- ½ tsp toasted sesame oil
- ¼ tsp garlic powder
- salt and pepper (to taste)
Instructions
Maple Balsamic Tempeh
- In a small bowl, combine maple syrup, balsamic vinegar, olive oil, soy sauce and garlic.
- Sauté the tempeh in some olive oil and salt until lightly golden brown.
- Pour in the maple balsamic sauce, stirring occasionally. Cook for another few minutes until tempeh is fully glazed.
- Garnish with sesame seeds if desired.
Miso Glazed Brussels Sprouts
- Preheat oven to 400°.
- Combine miso paste, maple syrup, vinegar, toasted sesame oil, garlic powder, salt and pepper in a small bowl. Set aside.
- Transfer to the oven and bake at 400° for 10-15 mins, then flip and continue to bake another few minutes or until deeply golden brown and crispy.
- Toss with miso glaze and enjoy!
Notes
Miso Glazed Brussels Sprouts adapted from Gimme Some Oven.