Brussels Sprouts with Crispy Tempeh Over Soft Polenta

Brussels Sprouts with Crispy Tempeh Over Soft Polenta
(recipe adapted from the one in The Vegan Girl's Guide to Life by Melisser Elliott - buy this book!)

Ingredients and Method:
Crispy Tempeh:
8oz tempeh, sliced very thin (at least 24 pieces)
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 cloves garlic, crushed (I minced mine)
1 teaspoon chile powder
1/2 teaspoon cumin
1/4 teaspoon black pepper

Combine all ingredients in a shallow pan, covering each side of the tempeh, and then allow to marinate while you chop the brussels sprouts and onion. Preheat a deep skillet over medium heat and spray it with a coating of cooking oil. Add the tempeh strips, reserving the marinade, and cook until crispy - about 5-7 minutes each side. Remove the tempeh and set aside.

Brussels Sprouts: 1 tablespoon olive oil
1 small onion, sliced thin
1 pound brussels sprouts, cut in half
1 teaspoon salt
1/2 teaspoon black pepper
leftover tempeh seasoning
1/2 cup water

Reheat the skillet over medium heat, add the oil, and sauté the onion until it begins to soften (3-5 mins). Add the brussels sprouts and sauté until slighty browned. Add salt and pepper. Add tempeh seasoning and 1/2 cup water. Cover, reduce heat to medium-low, and allow to simmer for about 7 minutes (until the sprouts are tender). Remove lid and simmer for a few more minutes to allow the sauce to thicken slightly.

Polenta:I just add one cup polenta to 4 cups already boiling salted water and stir continuously until the mixture thickens.

Spoon polenta onto plates and cover with tempeh, sprouts, and sauce. Mmmmmm...

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