NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Tempeh

2 tsp Maple syrup

1 tbsp Tamari

1 tsp Olive oil

1 cup Broccoli florets

1 medium Red bell pepper

2 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss broccoli florets and sliced red bell pepper with 1 teaspoon of olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

  While vegetables roast, cut the tempeh into 1-inch cubes.

• 5

  In a small bowl, whisk together the maple syrup, tamari, garlic powder, and onion powder to create the glaze.

• 6

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the tempeh cubes until golden brown on all sides.

• 7

  Reduce heat to low, pour the glaze over the tempeh, and stir constantly for 1-2 minutes until the liquid thickens and coats the tempeh.

• 8

  Remove from heat, toss the glazed tempeh with the roasted vegetables, and sprinkle with nutritional yeast before serving.