Apple Cider Tempeh

Cut the block of tempeh into 16 small strips.
First, slice the block in half so that you have 2 large steaks about 1/4 inch thick each (half the thickness of the original block).
Then, cut the tempeh into small strips by making 8 cuts in each large piece.

Place the tempeh strips into a bowl and add all the marinade ingredients (apple cider, apple cider vinegar, and maple syrup). Cover the bowl and set it aside for at least 30 minutes. [If you want to prep your tempeh in advance, you can store the tempeh in the marinade for several days.]

Next, prepare the root vegetables for the mash. I never peel my sweet potatoes and carrots (just give them a good wash since the skins contain so many of the nutrients), but parsnips have a tough skin that doesn't mash well so I usually do peel those. Dice the vegetables into small cubes so they will cook faster.

In a medium pot with a lid, add 2 cups of water, a pinch of salt, and all the diced root vegetables. Bring everything to a boil, then reduce the heat, cover the pot, and allow the vegetables to simmer until very very soft (about 30 minutes). They should be easy to mash with a fork before you take them off the heat.

When the tempeh is finished marinating, heat a skillet over medium heat.

A note on pan choice:
Cast iron works best (producing a really nice sear) and will be the easiest to clean.
Ceramic pans will also work but may be slightly more difficult to clean (I make it easier by de-glazing the pan with water soon after I'm finished cooking).
I haven't used stainless steel for this recipe, but I imagine they might be difficult to clean so I would turn off the heat just before all the marinade is completely reduced and begins burning onto the bottom of the pan.
I would avoid using a non-stick skillet as you likely won't be able to get a good caramelized sear on the tempeh.

When the skillet is a little warm but before it becomes hot, add the tempeh strips. Then pour the marinade over the tempeh. Cook the tempeh on medium heat until the marinade has been mostly reduced but a thin layer remains. Check occasionally to ensure the tempeh is not burning on the pan side. Flip the tempeh when it is slightly browned and caramelized on the first side (around 15-20 minutes). Continue to cook on the second side until the marinade is nearly all reduced. Then turn off the heat.

While the tempeh is cooking, finish the root vegetable mash. Strain the water off the cooked veggies but DO NOT DISCARD IT. Keep the starchy potato water, and add 1/3 cup of it back to the veggies along with extra virgin olive oil, garlic, fresh thyme and rosemary, and salt and cracked pepper to taste. Mash until it is as creamy or textured as you like it. Then cover the pot and set it over very low heat until the tempeh is finished cooking. Add a little more starchy potato water if it gets too thick.

Finally, prepare your greens. Steamed brussel sprouts (allow around 10 minutes) or sauteed kale with garlic and extra virgin olive oil (allow 5-7 minutes) are my favorites with this meal.

Load plates with mashed root veggies and top with tempeh strips and greens. Garnish with extra herbs, flakey salt, and sliced avocado :)