How to make:
Teriyaki Tempeh and Vegetables
Looking for easy tempeh recipes? This Teriyaki Tempeh is made with homemade vegan teriyaki sauce, uses only one pan and is gluten-free!
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Author:
Yield:
4 1x
Rating:
Ingredients
- 1 8-ounce block tempeh
- 1 medium head broccoli, chopped
- 1 medium bell pepper, chopped
- 1 medium or 2 small zucchini, chopped
- 1/2 cup low-sodium soy sauce (tamari for gluten-free)
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1/2 teaspoon ground ginger
- 2 tablespoons corn starch
- 1/4 cup cold water
- For serving: cooked brown rice, sesame seeds, green onions
Instructions
- Preheat oven to 375ºF. Lightly grease a baking sheet.
- Cut the tempeh into 1/2-inch cubes and place on the baking sheet. Add broccoli, bell pepper, and zucchini to the baking sheet.
- In a medium saucepan, add soy sauce, water, sugar, rice vinegar, sesame oil, garlic, and ginger; whisk to combine. Bring to a boil, then reduce heat to low. Simmer for 5 minutes.
- To a small bowl, add cornstarch and cold water. Whisk until smooth, making sure there are no lumps. Pour cornstarch slurry into the pot; whisk to combine. Simmer for 5 minutes, until sauce has thickened. Remove from heat.
- Pour teriyaki sauce over tempeh and vegetables. Toss to evenly coat.
- Bake for 25 minutes.
Find it online: https://www.emilieeats.com/teriyaki-tempeh-and-vegetables/