Best 2 Tempeh Sukiyaki With Broccoli Cauliflower Recipes
Indulge in a delightful culinary journey with our Tempeh Sukiyaki with Broccoli and Cauliflower. This tantalizing dish blends the savory flavors of tempeh, a plant-based protein packed with nutrients, with a medley of colorful vegetables. Savor the tender broccoli florets, crunchy cauliflower pieces, and a symphony of earthy mushrooms, all simmered in a rich sukiyaki sauce. Accompanying this main course are two equally enticing recipes: a refreshing Asian Cucumber Salad with zesty ginger-soy dressing and a flavorful Coconut Red Lentil Curry brimming with aromatic spices. Embark on a delightful gastronomic adventure with our curated menu, perfect for a wholesome and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
TEMPEH SUKIYAKI WITH BROCCOLI & CAULIFLOWER
A meal in one pan and very good. This recipe is from "The Tempeh Cook book". Tempeh is a soy product sometimes combined with wild rice or other grains. There are several different kinds. Tempeh has more texture than tofu, you can actually see the soy beans. For Vegetarians sub Vegetarian Worcestershire sauce for regular and for vegan leave out the honey.
Provided by Bergy
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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).
VELVETY BROCCOLI & CAULIFLOWER CHEESE SOUP
I found this recipe on kraftfoods.com. It isn't too thick, but has really good flavor! This recipe is extremely quick and easy! You can also use the frozen broccoli and cauliflower blend that has carrots in it. Also, to make this recipe a little healthier, I use the Velveeta 2%.
Provided by KaDo2609
Categories Cauliflower
Time 20m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 3
Steps:
- Place vegetables and broth in a pot and cover. Bring to a boil. Reduce heat & simmer 10 minutes or until vegetables are tender.
- While everything is still in the pot, use a fork or potato masher to slightly mash the vegetables to desired consistency.
- Cut the Velveeta into cubes. Stir into the pot.
- Cook 5 minutes or until Velveeta is melted and soup is heated through, stirring frequently.
Nutrition Facts : Calories 169.7, Fat 12.3, SaturatedFat 8.1, Cholesterol 44.8, Sodium 839.4, Carbohydrate 5.5, Sugar 4.5, Protein 9.1
This easy Tempeh Sukiyaki with Broccoli & Cauliflower is a delicious Japanese one-pot dish. It’s packed with umami, protein, and veggies, and it comes together in just 30 minutes.
Tips:
- To make sure the tempeh is crispy, cook it over medium-high heat until it’s browned on all sides.
- If you don’t have konjac noodles, you can use shirataki noodles or another type of low-carb noodle.
- Feel free to add other vegetables to the sukiyaki, such as carrots, celery, or snap peas.
- To make the dish even more flavorful, you can add a tablespoon of mirin or sake to the sauce.
- Serve the sukiyaki with a bowl of rice or noodles.
Conclusion:
This Tempeh Sukiyaki with Broccoli & Cauliflower is a delicious and easy-to-make Japanese dish. It’s perfect for a quick weeknight meal or a healthy lunch. The sukiyaki is packed with umami, protein, and veggies, and it’s sure to please everyone at the table.
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