A vegetarian version of beef and broccoli, this one-skillet teriyaki tempeh and broccoli 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 recipe back from my early days of blogging. The photo I posted is pretty terrible. <– Feel free to check it out if you need a laugh today.
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.
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!
I hope you enjoy this recipe as much as we do!
Garlic Teriyaki Tempeh and Broccoli
- 1/8 cup coconut oil or olive oil (used as needed)
- 8-oz tempeh, cut into 1/4 inch strips
- 1/4 cup nutritional yeast flakes
- 1/2 pound of broccoli
- 4 garlic cloves, sliced thin
- 1 Tablespoon coconut oil (or olive oil)
- 1/4 cup low sodium tamari (or soy sauce)
- 1/2 Tablespoon maple syrup
- 2 gloves of garlic, minced
- 1/2 teaspoon fresh ginger, grated or minced
- 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.
- Once tempeh is golden brown in cold, add teriyaki sauce and nutritional yeast and mix to coat tempeh. Add broccoli and garlic to pan. Simmer mixture for about 10 minutes, turning occasionally. Remove from heat once broccoli is tender-crisp and bright in color. Serve immediately over quinoa, brown rice or cauliflower rice.
by Brittany Mullins