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A round dish of fried tempeh and broccoli on a bed of white rice

Teriyaki Tempeh With Rice And Broccoli

Teriyaki Tempeh With Rice And Broccoli is a plant-based recipe with a taste of The Orient.

Serves 1
Per serving: 423 calories, 3% fat
Prep time: 5 mins
Cook time: 25 mins


Ingredients

70g tempeh
50g (dry weight) basmati rice
1 vegetable stock cube
90g broccoli florets
¼ tsp flaxseeds
1½ tbsp teriyaki sauce
¼ tsp mixed sesame seeds
Rapeseed oil spray


Method

  1. Cut the tempeh into small chunks and steam for 6 – 8 minutes with the broccoli florets.
  2. In the meantime, bring a pan of water to the boil with the vegetable stock cube. Add the rice and cook according to instructions.
  3. Remove the tempeh and broccoli from the steamer and transfer the broccoli to a bowl and keep warm.
  4. Heat a small frying pan and spray with rapeseed oil. Add the steamed tempeh chunks and gently stir-fry for 5 minutes.
  5. Add the teriyaki sauce and flaxseeds to the tempeh, with 1 tablespoon of water. Reduce the heat and cook for a further 2 – 3 minutes stirring gently then add the broccoli and cook for a further 2 minutes.
  6. Drain the rice and transfer to a warmed bowl.
  7. Top the rice with the teriyaki tempeh and broccoli.
  8. Garnish with the sesame seeds and serve immediately.
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Recipe © Rosemary Conley Enterprises

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