While I’m by no means a vegetarian, I do work to incorporate several meatless meals into my weekly rotation. I believe in giving your body whatever it’s calling for, and for me that’s often a grass-fed burger one night and a fully plant-based dinner the next.
So whether you’re embracing a full-on vegan lifestyle or simply want to reduce your meat intake, this “Takeout” Tempeh and Broccoli is just the weeknight dinner you need. With the Asian flavors we all love from traditional beef and broccoli, this recipe hits the spot and fuels you up with all the veggie goodness.
For those who aren’t familiar with tempeh, it may seem a little foreign and, well, weird. But let’s not jump to conclusions, people! Similar to tofu, tempeh is a soy product and popular meat replacement.
It’s naturally fermented (hello, prebiotics! hello, gut health!), high in protein and packed with nutrients. It has a mild, slightly nutty flavor that lends itself well to any marinade.
Personally, Asian-inspired flavors are some of my favorite, and they’re super simple to utilize with staple, pantry ingredients. This recipe calls for sesame oil, coconut aminos (or soy sauce), fresh ginger and garlic. Together these create the perfect sauce to coat your broccoli and tempeh.
And while obviously we all know that broccoli is an all-star veggie, I always love diving deeper into why. Specifically, it’s rich in essential vitamins and minerals and packed with fiber. Plus, broccoli’s antioxidants and bioactive compounds help fight inflammation, protect against cancer, control blood sugar and support heart health.
To throw this simple meal together, start by browning the tempeh and steaming your broccoli first. Then you’re ready to add in your sauce and allow the whole mixture to come together. For the sauce to thicken and get that “takeout” style feel, I recommend including cornstarch or arrowroot starch. You can’t taste this ingredient in the slightest and it makes all the difference.
And perhaps the best part of this recipe? It leaves some great leftovers! I’ve been enjoying my own batch all week long, both hot and cold right out of the fridge.
Just like real-deal takeout, this meal is easy, quick and convenient but my version leaves behind any added preservatives or junk you don’t want. So go ahead and embrace this meatless meal that’ll change your mind on plant-based protein for good .
- 1 package (8 oz) of tempeh
- 1 large head of broccoli, cut into florets
- ¼ cup coconut aminos (or gluten free soy sauce)
- 2 tbsp water
- 1 tsp fresh ginger, minced
- 2 garlic cloves, minced
- 1 tbsp corn starch or arrowroot starch
- optional: 1 tbsp maple syrup or coconut sugar, if desired
- avocado oil for sautéing
- sesame seeds and sliced green onion for topping
- white, brown or cauliflower rice, cooked according to package directions
Cut broccoli into bite-size florets and place in water to steam. Remove when tender but still have a bite to them.
2 While broccoli is steaming, mix together your sauce.
Whisk coconut aminos, water, ginger, garlic, corn or arrowroot starch and sweetener (if using). Set aside.
3 Cut your block of tempeh into 8 squares. Then cut each square diagonally into a triangle. Place each triangle on its side and slice in half to create two, thinner triangles.
4 Drizzle avocado oil into a sauté pan over medium heat. Add the tempeh pieces and cook on each side until golden brown, about 3 minutes.
5 Add steamed broccoli and sauce to your sauté pan. Mix to coat everything well.
6 Allow the sauce to thicken for about 2 minutes, stirring often. Remove from heat.
7 Serve tempeh and broccoli alongside rice of choice. Top with sesame seeds and sliced green onion.
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