40 minutes
Serving Ideas: Serve with a cooked whole grain for a complete meal.
BROCCOLI
2 cups broccoli florets
1/2 cup broccoli stalks, peeled, sliced
(florets and stalks from 1 bunch)
VEGETABLES AND TEMPEH
1 small onion, thinly sliced
3 large carrots, cut into 1/2" pieces
8 ounces tempeh, thawed, diced small
5 garlic cloves, halved
1 1/2 teaspoons dark sesame oil
1 teaspoon dried basil
1 teaspoon sea salt
WITH THE BROCCOLI FLORETS
1/2 teaspoon dark sesame oil
1/4 teaspoon sea salt
FINISHING
1 tablespoon sweet sherry, (or mirin)
Makes 4 servings.
BROCCOLI
To prepare the broccoli: a) cut off the florets, b) peel the stalks, and c) slice the stalks.
VEGETABLES AND TEMPEH
Toss the sliced broccoli stalks with the cut onions, carrots, tempeh, garlic, oil, basil, and salt in a bowl.
(Leave the broccoli florets aside for now).
Transfer to baking sheet (it should not need to be oiled since the vegetables are oiled) and roast in a 450
degree F (230 degree C) oven (no need to preheat oven) for about 35 minutes (check near the end of 35
minutes to make sure they are not getting too browned; if they are, move on to the next step with the
broccoli florets).
BROCCOLI FLORETS
Toss broccoli florets, oil, and salt in a bowl. Add these florets to the baking sheet and mix with the
tempeh/carrot mixture. Continue to roast until the vegetables are not hard, and have browned (about 20
to 30 more minutes).
Toss vegetables every 10 minutes during this final period to ensure they do not burn on any one side.
FINISHING
When vegetables are not hard any more and broccoli florets are lightly browned, remove from oven and
sprinkle
with sweet mirin.
VARIATIONS:
- Use other vegetable combinations such as zucchini, cauliflower, fennel, potatoes, etc.
Per serving: 203 Calories; 7g Fat (29% calories from fat); 15g Protein; 24g Carbohydrate; 0mg Cholesterol; 624mg
Sodium
Serving Ideas: Serve with a cooked whole grain for a complete meal.
BROCCOLI
2 cups broccoli florets
1/2 cup broccoli stalks, peeled, sliced
(florets and stalks from 1 bunch)
VEGETABLES AND TEMPEH
1 small onion, thinly sliced
3 large carrots, cut into 1/2" pieces
8 ounces tempeh, thawed, diced small
5 garlic cloves, halved
1 1/2 teaspoons dark sesame oil
1 teaspoon dried basil
1 teaspoon sea salt
WITH THE BROCCOLI FLORETS
1/2 teaspoon dark sesame oil
1/4 teaspoon sea salt
FINISHING
1 tablespoon sweet sherry, (or mirin)
Makes 4 servings.
BROCCOLI
To prepare the broccoli: a) cut off the florets, b) peel the stalks, and c) slice the stalks.
VEGETABLES AND TEMPEH
Toss the sliced broccoli stalks with the cut onions, carrots, tempeh, garlic, oil, basil, and salt in a bowl.
(Leave the broccoli florets aside for now).
Transfer to baking sheet (it should not need to be oiled since the vegetables are oiled) and roast in a 450
degree F (230 degree C) oven (no need to preheat oven) for about 35 minutes (check near the end of 35
minutes to make sure they are not getting too browned; if they are, move on to the next step with the
broccoli florets).
BROCCOLI FLORETS
Toss broccoli florets, oil, and salt in a bowl. Add these florets to the baking sheet and mix with the
tempeh/carrot mixture. Continue to roast until the vegetables are not hard, and have browned (about 20
to 30 more minutes).
Toss vegetables every 10 minutes during this final period to ensure they do not burn on any one side.
FINISHING
When vegetables are not hard any more and broccoli florets are lightly browned, remove from oven and
sprinkle
with sweet mirin.
VARIATIONS:
- Use other vegetable combinations such as zucchini, cauliflower, fennel, potatoes, etc.
Per serving: 203 Calories; 7g Fat (29% calories from fat); 15g Protein; 24g Carbohydrate; 0mg Cholesterol; 624mg
Sodium
