If you thought that cooked pineapple only goes on top of a pizza, here’s the proof that it is a perfect ingredient for many other dishes. Tossed in savory salads, it brings sweetness and freshness to the dish. But it is also a perfect main ingredient for stir-frys, as in this Creole tempeh.
This recipe is the vegan alternative to traditional Creole thick ham. Tempeh makes a perfect substitute for ham, as it is thick and has the same consistency. Depending on the type of tempeh you’ll use, you can have the same smoked and sweet flavor of the original recipe.
One more reason to try it? It’s really quick and easy to prepare! It makes a good side dish or a light meal.
- 1 can of pineapple slices
- ½ pack tempeh slices
- 1 tablespoon vegan butter
- 1 tablespoon maple syrup
- ¼ cup pineapple water
- Pinch of pepper
- Pinch of thyme, to decorate
Dice the tempeh into small rectangles. Do the same with pineapple.
In a non-stick skillet, melt the butter over a low heat. Add the pineapple pieces and drizzle with maple syrup. Keep cooking for 5-6 minutes, until the liquid is almost completely absorbed. Stir in the tempeh, add the pineapple water and continue to cook until all the pieces are golden-brown.
Set aside for 15-20 minutes. Season with a pinch a pepper and fresh thyme leaves before serving.
Eat at room temperature or cold. Enjoy!