Ginger Teriyaki Bowl With Tempeh & Broccoli
Gluten Free, Dairy Free, Vegan
Some nights call for a quick & delicious stir fry! Plus this one’s has immune boosting & anti-inflammatory properties, win win! If you’re never tried Tempeh before, it’s a fantastic vegetarian protein source made from fermented soybeans. It’s high in probiotics and B Vitamins too! Yahoo!!
Serves 2-3
Ingredients
1 cup brown basmati rice (or any rice of your choosing)
2 cups water (or I like to use 1 cup water, 1 cup vegetable broth)
8-oz tempeh, cut into ¼ inch strips
1 tbsp coconut oil (or olive oil)
3-4 cups of broccoli, cut into bite size pieces
½ large red onion
3-4 carrots, chopped (about 2 cups)
2-4 garlic cloves, thinly sliced
¼ cup nutritional yeast flakes
toasted sesame seeds for sprinkling on top
Teriyaki Sauce:
5 tbsp low sodium tamari
3 tbsp vegetable broth
1 tablespoon olive oil
1 tablespoon maple syrup
4 gloves of garlic, minced
1 tbsp fresh ginger, grated or minced
½ tbsp sesame oil*
Instructions
Add rice and 2 cups water to medium sauce pan. Cover and bring to bowl. Turn heat down to low and simmer until rice is fully cooked. About 20mins.
Make teriyaki sauce by whisking together all ingredients (*except sesame oil) in a small bowl and set aside.
In a large skillet over medium-low heat, melt coconut oil then add the tempeh strips. Cook until golden brown on both sides.
Once tempeh is ready, add ½ the teriyaki sauce along with the nutritional yeast. Toss to coat tempeh. Add broccoli, carrots, red onion, garlic and sesame oil to pan. Simmer on medium to low heat for about 10 minutes, stirring occasionally. Remove from heat once veggies are tender/crisp and bright in colour. Serve over brown rice and top with a sprinkle of toasted sesame seeds.