Tempeh With Lemon Garlic Broccolini
Tempeh is an excellent high-protein option for vegan and vegetarian meals that takes on the flavor of the seasonings and sauces it is cooked with.
In this tempeh recipe, we paired cumin-spiced slices of tempeh with brightly flavored lemon and garlic broccolini.
The results are a meatless meal you’ll want to eat again and again!
Tempeh With Lemon Garlic Broccolini
In this tempeh recipe, we paired cumin-spiced slices of tempeh with brightly flavored lemon and garlic broccolini.
Ingredients
- Hot water
- 2 bunches broccolini (approximately 12 oz.), remove and discard bottom third of stems
- 1 tsp. extra-virgin organic coconut oil
- 6 oz. soy tempeh, cut into strips
- 1 dash sea salt (or Himalayan salt)
- ½ tsp. ground cumin
- 4 cloves garlic, coarsely chopped
- 2 Tbsp. fresh lemon juice
- ¼ tsp. no-salt Italian seasoning
Instructions
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Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place broccolini in steamer basket; cook for 2 to 3 minutes, or until tender-crisp. Place in ice water bath to stop cooking process. Set aside.
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Heat oil in medium skillet over medium heat.
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Add tempeh. Season with salt and cumin; cook for 2 to 3 minutes on each side, or until golden brown. Remove from skillet. Keep warm, and set aside.
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Add garlic to skillet; cook, stirring frequently, for 1 minute.
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Add broccolini; cook, stirring frequently, for 1 minute, or until heated through.
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Evenly divide broccolini between two serving plates. Evenly drizzle with lemon juice and sprinkle with Italian seasoning.
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Top with tempeh; serve immediately.
Recipe Notes
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Container Equivalents
1½ Green
1 Red
½ tsp.
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Photos by Amanda Meixner