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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

Ingredients

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