Teriyaki Tempeh is an easy and delicious vegan meal. Make Teriyaki Tempeh bowls with steamed veggies and brown rice, stuff into wraps, or just snack on it as is.
- 14 oz tempeh cubed
- 2 tablespoon olive oil
- 1 cup Vegan Teriyaki Sauce
- 4 cups cooked brown rice
- 4 cups steamed vegetables I used broccoli, bok choy, and carrots
Place a large heavy-bottomed pan over medium-high heat.
Add the olive oil to the pan, and then the cubed tempeh. Sauté, stirring frequently, for about 5 minutes, until the tempeh is golden brown on all sides.
Add the teriyaki sauce to the pan. Stir well to coat the tempeh.
Reduce the heat to medium and let the teriyaki tempeh simmer for about 5 minutes, stirring frequently.
Remove the pan from the heat.
Serve the teriyaki tempeh over brown rice, with steamed vegetables on the side.
- Nutrition values are an estimate only
Calories: 687kcal | Carbohydrates: 98g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Sodium: 2882mg | Potassium: 1226mg | Fiber: 13g | Sugar: 10g | Vitamin A: 12014IU | Vitamin C: 25mg | Calcium: 207mg | Iron: 7mg