Recipe: Orange Glazed Tempeh & Broccoli


This might be one of the EASIEST recipes I've ever posted to the blog. Bonus: it's also veg-friendly and takes about 15 minutes, start to finish. Oh, and did I mention it's kid-friendly, too? Ok-- at least my five year old devoured three servings. My littlest, well, we're not sure what planet she comes from but she was cool with broccoli and quinoa, so we weren't mad ;) Have you tried tempeh, yet?


If you haven't, you need to know something: it's kind of weird. You need to know something else: It's also kind of awesome. Tempeh is made from fermented soybeans, which, I know doesn't sound tasty in and of itself, but tempeh is one of my favorite blank canvases for fully plant powered meals. It's packed with protein and has a 'meaty' texture that is SO satisfying. I love getting sprouted tempeh (we get the kind from Trader Joes, which is a whopping $1.99, so hold onto your wallet), because sprouting increases the digestibility and nutrient availability of beans and legumes (like soybeans). In this case, we're pan-searing tempeh (easy peasy) and adding a glaze over top so the flavor soaks right in. SO. GOOD. Shall we?

Orange Glazed Tempeh Serves 2-3 Print Recipe Orange glaze: 1/4 cup fresh squeezed orange juice 1 tbsp sesame oil (+ more for cooking) 2 tbsp coconut aminos (you can replace with tamari, I'd omit the sea salt and increase the honey) 1 tbsp honey (agave or maple syrup works here, too) 1 tsp fresh grated ginger (less if you don't want it as gingery) 1 tsp orange zest 1 small clove garlic, minced big pinch sea salt If more thickness needed: whisk 1 tbsp tapioca or arrowroot starch with 3 tbsp water and add at end. 1 block tempeh, sliced lengthwise (to desired thickness) and into triangles or squares 2 cups broccoli, chopped 1. Whisk together glaze ingredients and set aside. 2. Heat a large cast iron or sautee pan over medium high heat. Add 1 tbsp sesame oil and swirl to cover.

3. When heated, add tempeh and sear on both sides until golden. Add glaze and turn tempeh to cover. Let simmer until reduced by half. If you find the glaze too runny, add tapioca slurry. 4. Reduce heat to medium low. Add broccoli and cover to steam for 2-3 minutes. Serve over quinoa or rice. Don't forget your chopsticks!


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Headshots Marie Guagliardo Photography & Sarah Zollo Portraits