A holiday dish suitable for large groups – 8-12 servings!


4 packages Surata Soy Tempeh, soy or multigrain.
2 cups fresh cranberries (or 2 cans cranberry sauce).
1 cup apple sauce.
1/2 tsp salt.
1 TBS. Orange juice.
4 cloves.
1/4 cup maple syrup
2 TBS. soy sauce.
2 TBS. grated ginger.
1/2 tsp each allspice and cinnamon.
1/4 tsp ground nutmeg.
Pinch of cayenne.
Fresh rosemary.


Cut tempeh into halves, and cut each half into triangles. Pan fry in a small amount of soy sauce until browned.

Wash whole cranberries (if using instead of sauce) and place in a saucepan with apple sauce, orange juice, and salt. Cook until the cranberries are soft. Add maple syrup, ginger, and the rest of the spices and cook a few minutes more. (If desired, you can then blend the mixture in a food processor until smooth.)

Place the pan-fried tempeh in a baking dish or casserole and pour the cranberry mixture over it, covering the tempeh thoroughly. Bake at 350’ for 30-40 minutes. Serve garnished with rosemary.