A vegan version of beef and broccoli, this one-skillet teriyaki tempeh and broccoli recipe is loaded with flavor and perfect for weeknights when you need to get a healthy meal on the table fast!
This here is an oldie but goodie tempeh recipe back from my early days of blogging. The photo I originally posted to share the recipe is pretty terrible. <– Feel free to check it out if you need a laugh today.
But despite the photo, several readers still had faith in me, made the recipe and commented about how good it turned out. I remade it just last month, was reminded of its greatness and decided it needed a little upgrade. Beyonce style.
15 Minute Miracle
This recipe comes together in just 15 minutes and is sure to be a crowd-pleaser in your home! It’s packed with flavor and has a ton of plant-based protein. I’m glad the pictures now reflect how absolutely delicious this recipe is!
Vegan Beef and Broccoli
This is a healthy, vegetarian/vegan take on beef and broccoli, my Chinese take-out dish of choice growing up. It’s just as delicious and satisfying! And like most of the dinner recipes you’ll find here, this one is pretty easy to toss together — no cooking experience needed. Everything is cooked in one skillet so you don’t have to worry about cleaning a bunch of dishes either. Hooray!
What is Tempeh?
If you’re new to tempeh, welcome. Here’s all you need to know!
Tempeh is a plant-based protein made of cooked soybeans (think edamame) that have been fermented. The fermentation process binds the soybeans into a cake/patty, which is what you’ll find at your local grocery store.
The flavor is usually described as nutty or earthy, but there are different varieties with subtle taste differences. I’ve tried a ton of different kinds of tempeh and the Lightlife brand is my favorite for a few reasons: it’s organic, gmo-free and easy to find in most major grocery stores.
Ingredients You’ll Need
tempeh – Like I mentioned above, I am a big fan of Lightlife tempeh!
nutritional yeast flakes – nutritional yeast adds a delicious umami flavor to the dish so don’t skip it! If you’re unfamiliar, it’s is an inactive yeast made from molasses. It’s yellow in color and can be found in the spice section of most grocery stores. I typically buy the Bob’s Red Mill large flakes.
fresh broccoli – I love serving this dish with broccoli but you could substitute for a different vegetable if you’d like.
garlic cloves – the perfect flavor base to add to this savory recipe.
olive or avocado oil – to sauté the tempeh and broccoli
homemade teriyaki sauce – made with tamari (gluten-free soy sauce), maple syrup, garlic, ginger and olive oil.
cooked rice, quinoa or cauliflower rice – pick any base you’d like to serve with this teriyaki tempeh.
chopped scallions and sesame seeds – for garnish!
How to Make Homemade Teriyaki Sauce
I know it’s tempting to grab a bottle of teriyaki sauce off of the shelf when you’re in the grocery store, but I promise it’s super simple to make at home!
Here’s what you need:
olive or avocado oil – adds healthy fats and helps bind the rest of the ingredients together.
low sodiumtamari or soy sauce – make sure you grab low sodium! This dish can be pretty salty if you don’t.
maple syrup – a hint of natural sweetness.
garlic cloves and fresh ginger – two spice necessities for this Asian-inspired sauce!
Simply whisk all of the ingredients together and you have homemade teriyaki sauce!
How to Serve This Dish
The choice is yours for how to serve this up! I like serving the tempeh over a base of rice, quinoa or cauliflower rice. For added flavor and to bring the entire dish together, I recommend garnishing with sliced green onions and sesame seeds!
Whisk together all ingredients for the teriyaki sauce in a small bowl and set aside.
In a large skillet over medium-low heat brown the tempeh strips in a small amount of oil, adding more oil, a little at a time, as necessary to keep the pan from drying out. You'll want to cook the tempeh about 3-4 minutes per side.
Once tempeh is golden brown in color, add teriyaki sauce and nutritional yeast to the pan. Toss to coat the tempeh.
Toss broccoli florets and garlic into the pan. Sauté/simmer mixture for about 10 minutes, turning occasionally.
Remove from heat once broccoli is tender-crisp and bright in color. Serve immediately over quinoa, rice or cauliflower rice with scallions and sesame seeds as a garnish.
Salt: This dish can be a little on the salty side if you don’t use low-sodium tamari or soy sauce. If you want to cut back on the sodium, you can replace 2 Tablespoons of the tamari/soy sauce with vegetable stock.
Serving: 1/3 of recipe without riceCalories: 331kcalCarbohydrates: 21gProtein: 21gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 16gSodium: 981mgFiber: 5gSugar: 3g