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Copyright © 2019 Christy Robinson Design

Plant Food-Teriyaki Tempeh

August 2, 2017

 I thought I would start sharing some of my recipes made with plants with everyone!  Before going Vegan (21 years ago) I never cooked  and at that time there were no all vegan restaurants and very few vegan food products to buy pre -made at the grocery store, of course, there was always beans, rice, and veggies but if I really wanted one of my fave creamy style pasta dishes or something I had to learn to cook it myself and learn to veganize it as well!   My first ever cook book was the Compassionate Cook by PETA  and it is still one of my all time faves but now I have a ton of books and love to cook and I think I have managed to even get pretty good at it!  This was last night's creation Teriyaki Tempeh!  Here is the recipe, also follow my IG @crobinsonlife for more posts like this and more personal stuff:)

 

 

Teriyaki Tempeh

 

ingredients:

1 package LightLife Tempeh

1 small bag of Frozen or 1 bunch fresh Broccoli

1 cup Vegetable Stock

2 Tablespoons Dry White wine (optional)

2 Tablespoons Teriyaki Sauce

2  small Green Onions(chopped)

Red Pepper Flakes(optional)

Salt and Pepper to taste

 

1 Cup Brown Rice(cooked in rice cooker with 2 cups water)

 

Cooking Directions:

 

1.  Combine the first four ingredients in a Stir Fry pan or medium saucepan.

Bring to a simmer, cover,and simmer gently for 10 minutes

 

2. Divide Rice then add Tempeh and liquid among 4 shallow bowls (or two plates). Garnish each serving with the green onion.  Salt and Pepper to taste add red pepper flakes if you like a little spice.  Enjoy!

 

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