Ginger Orange Glazed Tempeh and Broccoli
A quick and easy stir fry is a great week night meal! This one contains tempeh as the protein source, which is a heart healthy alternative to meat. It is a fermented soy bean cake, which may sound different, but trust me, it is delicious when tossed with a marinade, cooked and added to stir fry. I combine it with broccoli for plenty of fiber, and toss it with a flavorful sweet and tangy orange sauce. It is satisfying and hearty served over brown rice!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 375F degrees, and grease a sheet pan.
- Toss the tempeh with 1 Tbsp sesame oil and 1 Tbsp tamari, and spread out on the sheet pan. Place in the oven and bake for about 15 minutes or until starting to brown. Remove from oven and set aside.
- Meanwhile, heat 1 Tbsp sesame oil in a large pan, and add the onions. Sautee for about 5 minutes until starting to soften, then add the garlic, broccoli, and bell peppers. Continue to cook over medium heat stirring often.
- Meanwhile, whisk together the sauce ingredients.
- When the veggies are starting to soften, add the sauce, and cook until thickened.
- Add the tempeh and stir until combined.
- Serve over brown rice.
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- Heart Healthy