peanut butter tempeh

This quick and easy Peanut Butter Tempeh and Broccoli Sheet Pan dinner makes for a wonderfully balanced weeknight dinner!

Peanut Butter Tempeh and Broccoli Sheet Pan Dinner

broccoli,

tempeh,

peanut butter

coconut sugar

soy sauce (or Tamari if gluten free)

rice vinegar

garlic,

sesame oil

Preheat your oven to 400 degrees F and...

Preheat your oven to 400 degrees F and line a baking sheet with a silicone baking mat or parchment paper.

Place the broccoli florets and cubed tempeh into...

Place the broccoli florets and cubed tempeh into a large mixing bowl and set it aside.

In a smaller bowl, stir together all of...

In a smaller bowl, stir together all of the sauce ingredients. Pour half of the sauce over the broccoli and tempeh and stir well until all the broccoli and tempeh has been coated in the sauce.

Pour the tempeh and broccoli onto your lined...

Pour the tempeh and broccoli onto your lined baking sheet and spread everything into an even layer.

Bake the tempeh and broccoli for 10 minutes....

Bake the tempeh and broccoli for 10 minutes. Flip everything over then bake everything for another 8-10 minutes or until the tempeh is golden and the broccoli is cooked through.

Serve with steamed rice and the leftover peanut...

Serve with steamed rice and the leftover peanut butter sauce.

https://www.youtube.com/watch?v=iUS7Qdc-b-c

The quickest and easiest weeknight dinner recipe. Let me know if you make this recipe and what you think!

PEANUT BUTTER TEMPEH & BROCCOLI SHEET PAN DINNER:

Ingredients:
2 heads of broccoli, cut into florets
2 blocks of tempeh, cut into cubes
PEANUT BUTTER SAUCE:*
2/3 cup peanut butter
1/4 cup coconut sugar
1/4 cup soy sauce (or Tamari if gluten free)
1/4 cup rice vinegar
4 cloves garlic, minced
1 teaspoon sesame oil

Directions:
Preheat your oven to 400 degrees F and line a baking sheet with a silicone baking mat or parchment paper.
Place the broccoli florets and cubed tempeh into a large mixing bowl and set it aside.
In a smaller bowl, stir together all of the sauce ingredients. Pour half of the sauce over the broccoli and tempeh and stir well until all the broccoli and tempeh has been coated in the sauce.
Pour the tempeh and broccoli onto your lined baking sheet and spread everything into an even layer.
Bake the tempeh and broccoli for 10 minutes. Flip everything over then bake everything for another 8-10 minutes or until the tempeh is golden and the broccoli is cooked through.
Serve with steamed rice and the leftover peanut butter sauce.
Enjoy!

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This 6-Ingredient Stovetop Peanut Tempeh is saucy, creamy, and easy! Serve this 15 minute fuss-free recipe with asian-style bowls or noodles. Vegan, Gluten-Free, and high in protein.

Saucy Stovetop Peanut Tempeh

filtered water, divided

natural creamy peanut butter

low-sodium tamari (or soy sauce, liquid aminos)

maple syrup

sriracha

Sliced green onion and sesame seeds,

Remove the tempeh from its packaging and cut in half. Cut each half into 8 even cubes (by cutting into fourths length and width-wise), then repeat with the other half block.

Place the tempeh and 3/4 cup of water into a medium saucepan over high heat. Bring the water to a boil, then reduce heat to medium-low. Let the tempeh &#8220;steam&#8221; for 5 minutes to get rid of its bitter flavor.

While the tempeh is steaming, mix the peanut butter, tamari, vinegar, maple syrup, and sriracha together in a small bowl to form a thick paste.

After 5 minutes have passed, push the tempeh to one side of the pan and add the peanut paste to the remaining liquid; use a spatula to dissolve it into the water and evenly coat the tempeh.

Once the tempeh is coated, add an additional 1/4 cup (for a thicker sauce) to 3/4 cup (for extra sauce to coat veggies) of water to the saucepan and mix into the tempeh. The sauce will lighten in color immediately as the peanut butter mixes with the water. Simmer the tempeh for an additional 5-7 minutes, until the sauce has thickened to your liking.

Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days. To reheat, add the tempeh to a pan with a splash of water and mix well until the sauce loosens.

This recipe instantly became a top 5 favourite! We make it at least once a week now. So satisfying

im obsessed with this recipe! I'll definitely be making it A TON! as a vegan I'm always dreaming up marinades to bring some life into plant based protein and this one is amazing. love how quick and easy it is too. thanks so much for a great recipe :)

Made this last night for my tempeh loving husband. I personally prefer tofu but I thought I’d make this instead. We both really enjoyed it. It was simple and easy to whip up. Thanks for the great recipe !

Instant staple at our house. We don’t really have tempeh any other way anymore! Just delicious ???????? Thanks Caitlin.

Oh my. I'm left without words. This was so so so good!!! You have definitely made me happy with this recipe. I loved it!! Thank you so much for sharing it with us. Much love from Mexico. ????

My first time cooking with tempeh and it was so good! I went ahead and baked it using your easy baked tempeh recipe and sautéed some yellow pepper, added frozen microwaved broccoli, and served over jasmine rice. We love peanut sauce and had some extra sriracha on top. Thanks for the easy delicious recipe!

Unbelievable... So easy, quick, tasty and healthy! It's the first time I steam the tempeh before cooking it, the taste is improved, actually. I used shoyu, sugar and Chinese 5 spices, delicious, and cause there's anything fried I digestedbery well ..next time I will stick to the original recipe, but thank you so much ????????????????

This was soooo good!  Easy to make as well which is always a bonus!  Served it with coconut cilantro rice and roasted veggies????????. Definitely a keeper???? BTW I found this recipe on your YouTube channel which I love????

so very simple, quick, and delicious! just perfect!
(substituted rice vinegar with apple cider: 1/2 tablespoon instead of 1).

So easy and delicious!! I love the way you build the steaming of the tempeh into the recipe. I'm amazed at the number of recipes that don't call for steaming! I used half the maple syrup since I like less sweet, and I used gochujang sauce because it doesn't have the preservatives that don't agree with me. I paired the tempeh with some steamed broccoli over brown rice and it was the quickest dinner I've made in ages!

Love this dish.  It is one of those easy to prepare and yummy meals.  I pair it with a variety of grains and greens.

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