Description
A hearty and flavorful plant-based dish featuring tempeh glazed in a sweet and tangy balsamic sauce, served over a bed of grains and vegetables.
Ingredients
Units
Scale
- 1 block (8 oz) tempeh, sliced into thin strips
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp maple syrup
- 1 tbsp soy sauce or tamari
- 2 cloves garlic, minced
- 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)
- 2 cups cooked brown rice or quinoa
- 1 cup steamed broccoli florets
- 1 cup shredded carrots
- 1/2 cup red cabbage, thinly sliced
- 1/4 cup green onions, chopped
- Sesame seeds, for garnish (optional)
Instructions
- Steam tempeh for 10 minutes to remove bitterness, then pat dry.
- In a pan, heat olive oil over medium heat. Add tempeh strips and cook until golden brown on both sides, about 3-4 minutes per side.
- In a small bowl, whisk together balsamic vinegar, maple syrup, soy sauce, and garlic.
- Pour the balsamic mixture into the pan with tempeh. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens. If needed, add cornstarch slurry to thicken.
- In serving bowls, layer cooked rice or quinoa, steamed broccoli, shredded carrots, and red cabbage.
- Top with balsamic glazed tempeh and garnish with green onions and sesame seeds.
- Serve warm and enjoy!
Notes
- Tempeh can be substituted with tofu or seitan for variation.
- Add avocado or hummus for extra creaminess.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg
