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  • Rosemary Conley Health and Wellbeing

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Teriyaki Tempeh With Rice And Broccoli

A tasty plant-based recipe with a taste of The Orient.

Serves one
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
1 ½ 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.
  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.