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Tempeh With Grape Chutney

Tempeh With Grape Chutney Tempeh melds nicely with this delectable chutney. Tempeh provides a hearty protein meal with a full complement of amino acids. It is made from fermented soy beans and makes a satisfying low-fat entree.

Makes 3 cups of chutney. Serves 3-4.


  • 1/2 pound seedless grapes
  • 2 c canned sliced or chopped peaches, including juice
  • 1/2 lemon with peel, seeded and chopped
  • 4 Tbsp raw cane sugar
  • 1/2 c white vinegar
  • 1/2 c chopped onion
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1 tsp minced fresh ginger root
  • 1 tsp curry powder
  • 1 tsp coriander seeds, crushed (optional)
  • 8 oz plain soy tempeh, cut in 1/2 inch cubes


  1. Mix the grapes, peaches, lemon, sugar, vinegar, onion, garlic, salt, ginger, curry powder, and coriander in a medium saucepan, bring to heat, lower the flame, and simmer uncovered for about 45-50 minutes, stirring often. The chutney will be done when the lemon is tender and the chutney has thickened.
  2. In a medium skillet, combine about half of the chutney and all of the cubed tempeh.
  3. Heat over medium until the tempeh is warm.
  4. Serve over rice with the extra chutney on the side.

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