Tempeh Apple Saute

• 1 Tablespoon Grape Seed Oil
• 8 ounces, weight Tempeh, Sliced 1/2 Inch Thick
• 1/2 whole Medium Onion, Sliced
• 1 whole Apple, Cored And Sliced
• Salt And Pepper, to taste
• 1 teaspoon Fresh Thyme
• 2 Tablespoons Apple Wine Vinegar, Or Apple Cider Vinegar
• 13 cups Water
• 2 Tablespoons Maple Syrup
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Cold Butter (optional)
• 1/4 cups Pecans, Toasted And Chopped

1. 1.
2. Heat grape seed oil in a skillet over medium high heat.
3. 2.
4. Add tempeh and onions to the skillet.
5. When the tempeh has browned on the bottom, turn it over.
6. Keep stirring the onions around.
7. You may need to add a little more oil.
8. 3.
9. When the onions are translucent, add the apples, and season with a little salt, pepper and fresh thyme.
10. 4.
11. After about 3 minutes the apples will begin to get a little color; turn the heat down to medium and add the vinegar.
12. The vinegar will dissipate quickly.
13. 5.
14. Add the water, maple syrup and Dijon mustard to the skillet.
15. 6.
16. When the liquid has reduced by half, stir in the cold butter (optional).
17. 7.
18. Remove to a serving dish and top with the chopped pecans.
19. Serve with roasted potatoes and cabbage.

oil, onion, apple, salt, thyme, apple wine vinegar, water, maple syrup, dijon mustard, butter, pecans

Taken from tastykitchen.com/recipes/main-courses/tempeh-apple-saute/ (may not work)