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!
- ⅛ cup coconut oil or olive oil (used as needed)
- 8-oz tempeh, cut into ¼ inch strips
- ¼ cup nutritional yeast flakes
- ½ pound of broccoli
- 4 garlic cloves, sliced thin
- 1 Tablespoon coconut oil (or olive oil)
- ¼ cup low sodium tamari or soy sauce (see note)**
- ½ Tablespoon maple syrup
- 2 gloves of garlic, minced
- ½ 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 color, 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.
- 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.
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Vegan
- Serving Size: 1/3 of recipe
- Calories: 337
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 11g
- Protein: 25g
Keywords: Garlic Teriyaki Tempeh