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Teriyaki Tempeh and Vegetables

This recipe for Teriyaki Tempeh and Vegetables uses only one pan and is vegan & gluten-free! Serve it over brown rice for a quick & easy plant-based meal.

Teriyaki Tempeh and Vegetables

I never thought I’d say this but… I’m sick of cooking. REALLY. In normal times, I make 99% of my own meals, so I’m not sure why I’m so burnt out on cooking and food. Maybe it’s just the fact that every single thing (food, work, homework, personal life, entertainment) is taking place at home and I’m just burnt out in general.

I really can’t complain though. I’m healthy, I have a roof over my head, and I have good company (my girlfriend, my roommate, and two cats). I hope you’re staying safe and well. And if you’re also sick of cooking, might I suggest thus one-pan teriyaki tempeh dinner that can be on the table in under an hour?

We can’t stop eating Thai food, Japanese food, Vietnamese food… really anything Asian-inspired. This teriyaki tempeh recipe is in our regular rotation!

What is Tempeh?

Let’s start with… what the heck is tempeh? Tempeh is a fermented soy product made from whole soybeans and often grains like brown rice. It packs about 16 grams of plant-based protein in a 3-ounce serving – pretty impressive! Plus, tempeh contains prebiotics, which is basically food for beneficial gut bacteria.

You can find tempeh at most grocery stores, or you can try your hand at making your own tempeh with just 3 ingredients. This might be a fun quarantine activity!

Besides this teriyaki tempeh recipe, you can use tempeh in a variety of my other recipes:

How to Make Teriyaki Sauce

The teriyaki sauce in this teriyaki tempeh recipe couldn’t be easier – or more delicious. Plus, you probably have all of the ingredients already: soy sauce, brown sugar (regular sugar is fine too), rice vinegar, sesame oil, garlic, ginger, and corn starch. Now you can nix store bought teriyaki sauce for good!

All you do to make this teriyaki sauce is add all ingredients (except the corn starch) to a pot and cook it down for a few minutes. Then, make a corn starch slurry. It is VERY important that you use cold water for the slurry, or else it will clump and be a corn starch disaster (dramatic?). Add it to the pot to make the sauce gooey.

What to Serve with Teriyaki Tempeh

The teriyaki sauce used in this recipe is the same one I used in my teriyaki tofu recipe. It really is good on anything. Plus, I can’t wait to try grilling some teriyaki tempeh this summer!

I like to serve this teriyaki tempeh and vegetables over brown rice with some sesame seeds and chopped green onions. Also, I think would be good over noodles!

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How to make:

Teriyaki Tempeh and Vegetables

This recipe for Teriyaki Tempeh and Vegetables uses only one pan and is vegan & gluten-free! Serve it over brown rice for a quick & easy plant-based meal.

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Author:
Emilie
Yield:
4 1x
Rating: 5 from 1 reviews

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

  1. Preheat oven to 375ºF. Lightly grease a baking sheet.
  2. Cut the tempeh into 1/2-inch cubes and place on the baking sheet. Add broccoli, bell pepper, and zucchini to the baking sheet.
  3. 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.
  4. 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.
  5. Pour teriyaki sauce over tempeh and vegetables. Toss to evenly coat.
  6. Bake for 25 minutes.

Nutrition

  • Serving Size: 1 serving
  • Calories: 253.6
  • Sugar: 12.0
  • Sodium: 1191.9
  • Fat: 10.5
  • Saturated Fat: 2.5
  • Unsaturated Fat: 6.7
  • Trans Fat: 0
  • Carbohydrates: 27.8
  • Fiber: 3.6
  • Protein: 16.9
  • Cholesterol: 0

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