Glazed Maple-Mustard Tempeh Strips with Collards

Name: Glazed Maple-Mustard Tempeh Strips with Collards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 8-oz. pkg. tempeh, sliced into 1/2-inch strips; ⅓ cup maple syrup; 1/4 cup orange juice; 1/4 cup safflower oil, divided; 2 Tbs. ketchup; 2 Tbs. Dijon mustard; 1 Tbs. sriracha sauce; 1 Tbs. low-sodium tamari; 1 tsp. freshly ground black pepper; 1/4 tsp. ground cinnamon; 2 cloves garlic, minced (2 tsp.); 2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced; 2 cups frozen fire roasted corn, thawed

Servings: persons

2 8-oz. pkg. tempeh, sliced into 1/2-inch strips
⅓ cup maple syrup
1/4 cup orange juice
1/4 cup safflower oil, divided
2 Tbs. ketchup
2 Tbs. Dijon mustard
1 Tbs. sriracha sauce
1 Tbs. low-sodium tamari
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
2 cloves garlic, minced (2 tsp.)
2 12-oz. bunches collard greens, stems and ribs removed, leaves thinly sliced
2 cups frozen fire roasted corn, thawed

1
Place tempeh strips in medium heat-proof bowl.
2
Set aside.
3
Whisk together maple syrup, orange juice, 2 Tbs.
4
oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan.
5
Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened.
6
Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.
7
Preheat oven to 350F.
8
Line baking sheet with foil, and coat with cooking spray.
9
Arrange marinated tempeh strips on prepared baking sheet; reserve marinade.
10
Cover baking sheet tightly with foil, and bake 15 minutes.
11
Remove foil, and flip tempeh pieces.
12
Bake, uncovered, 5 minutes more, or until tempeh is slightly browned.
13
Remove from oven, and brush tempeh with remaining glaze.
14
Meanwhile, heat remaining 2 Tbs.
15
oil in large saucepan over medium-high heat.
16
Add garlic, and cook 30 seconds.
17
Add collard greens in two batches, wilting first batch before adding second.
18
Stir in corn, and season with salt and pepper, if desired.
19
Cook 5 to 7 minutes or until greens are tender, stirring occasionally.
20
Serve topped with tempeh slices.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 8-oz. pkg. tempeh, sliced into 1/2-inch strips, ⅓ cup maple syrup, 1/4 cup orange juice, 1/4 cup safflower oil, divided, and more.

Yes, Glazed Maple-Mustard Tempeh Strips with Collards falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!