Grilled Tempeh with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Pat tempeh steaks dry with paper towels and arrange on a large cutting board. Drizzle both sides generously with olive oil, then season with half the salt and pepper.

   Tip: Drying the tempeh helps it achieve better browning on the grill.

2. 2

   Heat a grill pan or outdoor grill to medium-high heat. Once hot, place tempeh steaks on the grill and cook for 4-5 minutes per side until golden brown grill marks form. Set aside on a plate.

   Tip: Don't move the tempeh around too much—let it sit to develop a nice crust.

3. 3

   While tempeh grills, warm pumpkin puree in a small saucepan over medium heat with vegetable broth, stirring occasionally. Add minced garlic, remaining salt, pepper, and nutmeg. Simmer for 5 minutes until heated through and slightly thickened.

   Tip: Keep the pumpkin mixture warm but not boiling to prevent it from becoming too thick.

4. 4

   In another small saucepan, melt butter over medium heat. Add fresh sage leaves and cook for 2-3 minutes, swirling occasionally, until the butter turns golden brown and smells nutty. Remove from heat immediately.

   Tip: Watch the butter closely as it browns quickly—you want it golden, not burnt.

5. 5

   Stir maple syrup and balsamic vinegar together in a small bowl to create a glaze.

6. 6

   To plate, divide the warm pumpkin puree among four plates, spreading it slightly in the center. Top each portion with a grilled tempeh steak, then drizzle the balsamic glaze over the tempeh.

7. 7

   Carefully pour the warm sage brown butter (including the crispy sage leaves) over each tempeh steak. Garnish with fresh thyme sprigs and serve immediately.

   Tip: The warm brown butter should be poured tableside or just before serving for the best temperature and presentation.