Tempeh with 40 Cloves of Garlic
Infuse your kitchen with irresistible aromas by making this hearty and flavorful Tempeh with 40 Cloves of Garlic. A plant-based twist on a French classic, this recipe marries golden-browned tempeh with buttery-soft garlic cloves, all simmered in a fragrant blend of vegetable broth, soy sauce, and fresh herbs like thyme and rosemary. The garlic transforms into a creamy, sweet delight, perfectly complementing the protein-packed tempeh. This dish delivers savory, umami-rich goodness in every bite, with a hint of brightness from freshly squeezed lemon juice. Serve it alongside crusty bread, mashed potatoes, or roasted vegetables to soak up the luscious, herb-infused sauce. Ready in under an hour, this elegant yet easy recipe is perfect for a comforting weeknight dinner or an impressive plant-based centerpiece for entertaining.
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Ingredients
- 400 grams tempeh
- 40 pieces garlic cloves
- 3 tablespoons olive oil
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
Directions
Step 1
Slice the tempeh into thick rectangles or cubes to ensure it holds its shape during cooking.
Step 2
Bring a medium pot of water to a gentle simmer. Steam the tempeh for 10 minutes to remove any bitterness, then set it aside to cool slightly.
Step 3
Meanwhile, peel all 40 cloves of garlic. You can leave the cloves whole for a sweeter, milder flavor as they cook.
Step 4
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat.
Step 5
Add the tempeh pieces to the skillet and sear them for 3-4 minutes on each side until golden brown. Remove the tempeh and set it aside.
Step 6
In the same skillet, add the remaining tablespoon of olive oil and the peeled garlic cloves. Sauté for 2-3 minutes until the garlic starts to lightly brown and become fragrant.
Step 7
Deglaze the pan with the vegetable broth and soy sauce, scraping up any browned bits from the bottom of the skillet.
Step 8
Nestle the seared tempeh back into the skillet, ensuring it is evenly distributed around the garlic cloves.
Step 9
Tuck the thyme and rosemary sprigs into the skillet, and season with salt and black pepper.
Step 10
Cover the skillet with a lid, reduce the heat to low, and let it simmer for 25-30 minutes. Stir occasionally, ensuring the garlic softens and the flavors meld perfectly.
Step 11
After 30 minutes, remove the lid and squeeze in fresh lemon juice. Stir gently to incorporate.
Step 12
Serve the tempeh and garlic warm with crusty bread, mashed potatoes, or a side of steamed vegetables to enjoy the rich sauce.
Nutrition Facts
| Serving size | (852.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1455.9 |
| Total Fat 89.8g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2970.7mg | 0% |
| Total Carbohydrate 89.5g | 0% |
| Dietary Fiber 7.8g | 0% |
| Total Sugars 4.1g | |
| Protein 94.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 649.4mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 2660.9mg | 0% |
Source of Calories