Healthy Vegan Breakfasts & Lunches by Jillian Glenn

Author:Jillian Glenn [Glenn, Jillian]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2023-08-07T00:00:00+00:00

SESAME PEANUT SAUCE

1 tbsp (15 ml) ketchup

1 tbsp (15 ml) maple syrup

¼ cup (60 ml) coconut aminos

1 tsp sriracha

1 tbsp (15 ml) sesame oil

1 tbsp (16 g) peanut butter

½ tsp onion powder

½ tsp garlic powder

TEMPEH AND VEGGIES

2 tbsp (30 ml) extra virgin olive oil, divided

1 (8-oz [226-g]) block tempeh, sliced into bite-sized pieces

4 cups (364 g) broccoli florets

2 cups (372 g) cooked white rice, for serving

Green onions, sliced, for serving

Sesame seeds, for serving

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To make the Sesame Peanut Sauce, in a small bowl stir together the ketchup, maple syrup, coconut aminos, sriracha, sesame oil, peanut butter, onion powder and garlic powder until smooth. Set aside.

To make the Tempeh and Veggies, in a large skillet over medium heat, warm 1 tablespoon (15 ml) of the olive oil. Add the sliced tempeh and cook for about 5 minutes, stirring often, until the tempeh begins to brown, about 5 minutes. Add the broccoli and the remaining tablespoon (15 ml) of olive oil to the pan. Cook, stirring, until the broccoli is tender and lightly browned. Add the Sesame Peanut Sauce and then immediately turn off the heat. Stir until the tempeh and broccoli are evenly coated in the sauce. Remove the pan from the stove.

Serve ½ cup (93 g) of the rice with one quarter of the tempeh and broccoli mixture per serving. Top with sliced green onions and sesame seeds and enjoy immediately. You can also pack this as a meal-prepped lunch and reheat in the microwave before serving.

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