Teriyaki Wasabi Tempeh with Zucchini & Peppers
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Full of flavor with a little kick and totally vegan. |
Another quick and easy meal!
| INGREDIENTS |
| Garden style Tempeh |
| Soy Vay Wasabi Teriyaki Sauce |
| Toasted sesame seeds |
| Zucchini cut in 1/2″ slices |
| Large yellow pepper |
| Fresh garlic |
| Olive oil |
Tempeh is a great protein source made from organic soy, rice and plant sources. Available at Whole Foods and health food markets. It has a firm texture and absorbs added flavors making it very easy to cook. Always poach tempeh first in a skillet of boiling water. Once you add the tempeh to the water, turn down and simmer for 10 minutes. Drain the water and then cut the tempeh into cubes for this dish.
Saute cubed tempeh in a little olive oil. Add just enough Soy Vay Teriyaki Wasabi Sauce to coat and continue to sauté until outside of tempeh looks caramelized. Sprinkle with toasted sesame seeds. Remove from pan.
Add 1/2″ sliced fresh zucchini to same skillet with sliced yellow pepper. Add minced fresh garlic. Add a tad more of the sauce to coat and stir fry about 5 minutes.
Plate with veggies on the bottom and the tempeh mixture on top.
This meal is so easy, flavorful and not too spicy. Less than 20 minutes from start to finish! Enjoy:)
"The greatest oak was once a little nut who held its ground."
