Tempeh Teriyaki

Tempeh is by far my favourite form of vegetarian protein!! It’s so versatile and easily picks up flavor!

Servings: 3
Prep time: 5 minutes
Cooking time: 10 minutes
Calorie per serving: 176
Macros for serving: 18 carbs /9 fat /15 protein

Ingredients:

• 1/4 cup liquid aminos or soy sauce
• 1/4 cup rice wine vinegar
• 1 Tbsp. grated ginger
• 4 cloves garlic, minced
• 1 tsp. sesame oil
• 2 Tbsp. Truvia brown sugar
• 200 grams tempeh (I buy a local Vancouver brand)

Instructions:

1. Whisk together the first 6 ingredients
2. Cut up the tempeh into thin slices
3. Lightly spray a pan and cook the tempeh over medium heat for about 5 minute
4. When the tempeh starts to brown, pour the marinade over top making sure to coat all the pieces
5. Cook for about 5 minutes or until the sauce has reduced and is thick, about 5 minutes.
6. Serve it with rice, sesame seeds and broccoli or broccolini or make an epic vegan platter like me!

I served my tempeh teriyaki with:

roasted bell peppers
sauteed beet greens
roasted golden and red beets
roasted cauliflower (recipe will be sent out soon)
pineapple salsa
purple cabbage
sauteed leeks
roasted asparagus
sauteed mushrooms
miso ginger carrot sauce
sprouted beans
brown rice