Living Well

Posted on: June 2, 2012

Becca's Green Kitchen

Garlic-roasted acorn squash stuffed with quinoa and orange balsamic pan-glazed tempeh, topped with cranberries and fresh basil. Mmm, easy weeknight gourmet!

This lovely little meal would be a nice, easy vegetarian (or vegan!) date night dinner, or just a fancy-ish entree for no occasion at all. I’m so happy with the way this turned out. All the flavors blend just beautifully, and it just has that “special meal” feel to it. It makes great leftovers for lunch the next day too!

Note: The glaze was inspired by my favorite salad dressing, orange balsamic vinaigrette. However, here the vinegar and soy sauce seemed to overpower the orange flavor a little, so I added a few drops of orange oil to bring out that flavor. If you don’t have that on hand, try adding orange zest or a tablespoon or so of orange juice concentrate.

Ingredients

  • 1 package tempeh – sliced, cubed, or…

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