Pomegranate Glazed Tempeh

with Dilly Black-Eyed Peas and Garlic Sauce

Sweet pomegranate molasses are common in Middle Eastern cooking, and we want to bring this sweet and sour treat into your home. Marinating the tempeh in the molasses brings a depth of flavor that can’t be achieved otherwise. Be sure to shake any excess marinade from the tempeh before adding to the hot skillet, reserving the liquid for a quick toss afterwards. If you’d like a lighter garlic sauce, simply use one clove of garlic instead of two.