NUTRITION

SERVINGS

INGREDIENTS

7 oz tempeh

0.25 cup shelled edamame

1 tbsp nutritional yeast

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

0 tsp toasted sesame oil

0 tbsp hemp seeds

0.5 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

1 tsp rice vinegar

0.25 tsp sea salt

PREPARATION

• 1

  Slice the tempeh into 1-inch cubes and steam them for 10 minutes to soften the texture and remove any natural bitterness.

• 2

  In a small bowl, whisk together the coconut aminos, nutritional yeast, rice vinegar, grated ginger, and coarsely ground black pepper to create the sauce.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat and sear the tempeh cubes until they are golden brown on all sides.

• 4

  Add the broccoli florets, sliced red bell pepper, shelled edamame, and minced garlic to the skillet, sautéing for 5 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared sauce over the mixture and toss continuously for 2 minutes until the sauce thickens and coats every ingredient evenly.

• 6

  Remove from heat, season with sea salt, and garnish with hemp seeds before serving.