Tempeh Sukiyaki With Broccoli & Cauliflower

Recipe by Bergy
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the steamed tempeh in the marinade and stir once in a while to coat all of the tempeh.
  • Bring the vegetable stock to a boil and add carrots, broccoli& cauliflower, boil for 1 minute only, Remove veggies immediately, reserve stock for sauce.
  • Drain tempeh, adding any left over marinade to the stock.
  • Heat wok or skillet add 2 tbsp oil.
  • Fry tempeh uintil browned remove to a bowl.
  • Heat pan add remaining 2 tbsp oil.
  • Stir fry onions& peppers for a few minutes add celery cook 2 minutes.
  • Pour liquid stock into the pan, bring to a simmer, add 2 tbs tamari.
  • Add tempeh,carrots,broccoli & cauliflower stir until heated. Do not over cook the vegetables should still be crisp.
  • Serve with brown rice (the sauce will be thin).
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