Teriyaki Tempeh and Broccoli Stirfry

dairy freeveganvegetarian
Teriyaki Tempeh and Broccoli Stirfry

If you love “beef and broccoli,” you’re going to love this vegan version, using pan fried tempeh pieces, teriyaki sauce, and tender broccoli served over rice. This 30 minute meal will become a weeknight staple! 

Teriyaki Tempeh and Broccoli Stirfry

Growing up, my father would always order beef and broccoli from the Chinese restaurant in town. I never liked beef, so I’d always steal the broccoli – it was so juicy, tender, and I loved adding it to my fried rice.

Teriyaki Tempeh and Broccoli Stirfry

This vegan version uses pan fried tempeh in place of beef, to give the same hearty texture of a meat without the meat. The tempeh is pan fried slightly just to get a crisp outer texture and cooked enough to give it a nice firmness and flavor. The teriyaki sauce does all of the work here and coats the broccoli and tempeh, so every forkful is flavorful.

I love serving these kind of stir fries over rice, but you can certainly serve it over noodles, cauliflower rice, quinoa, or just enjoy it as is, with no rice or grains. I’m a big fan of grains soaking up sauces, so that’s why I love my sauce-based stir fries over rice.

Teriyaki Tempeh and Broccoli Stirfry

However you enjoy this, I hope it encourages you to try tempeh!

Recipe

Teriyaki Tempeh and Broccoli Stirfry

Servings: 3 people

Ingredients

  • 1 12-ounce bag broccoli florets
  • 1 tablespoon avocado oil
  • 1 8-ounce package tempeh sliced crosswise into1/4-inch thick slices
  • 1/2 cup teriyaki sauce

to serve

  • cooked rice

to garnish

  • white sesame seeds

Instructions

  • Set up a steamer basket and steam the broccoli until fork-crisp or fork-tender (your preference), about 5 minutes.
  • Meanwhile, heat the oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the tempeh. Cook until browned on both sides, about 5 minutes per side. Add the cooked broccoli and teriyaki sauce and toss gently. Reduce the heat to medium low and let cook for5 minutes, stirring occasionally.
  • Serve the tempeh and broccoli over the rice and garnish with sesame seeds. Serve.

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2 comments

Hashi says:
Should that be 8 ounce package of tempeh, not 18 ounce? Thanks!
Meaghan says:
Hashi!!! YES! you are so right - thank you for catching that. 8 ounces!! The recipe has been updated.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
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shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
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