Vegan Tempeh and Broccoli

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Here’s one for the vegans!


Every once a while, and quite a lot lately I have a vegan/vegetarian way of eating. I typically don’t eat a lot of meat anyway, but I can every once in a while. I have been obsessed with black bean and veggie burgers, I have figured out different textures and items that should and should not go in them. I love the majority of the things that go into them, but just you wait, my mother and I are coming up with a recipe soon. 

Being vegan is not a hard thing to do. It’s hard to get a good protein and a mix of nutrients from various vegetables without eating just salads. This recipe is to mix things up! I threw a bunch of stuff together and it came out very good. 

*t = teaspoon T= Tablespoon*

Ingredients: 

  • tempeh
  • 2 broccoli head
  • 1 jalapeños
  • 2 kale leaves
  • 5 mushrooms
  • 1 T cilantro
  • 1 T nutritional yeast
  • 1 t flax seed
  • 1 T hoisin
  • 2 T soy sauce
  • 1 Tbrown sugar
  • 3 T oil/ coconut or olive.
  • 1 t ginger
  • 1 T garlic
  • 1 t vegetarian oyster sauce
  • salt and pepper (to your liking)
  • sesame seeds (optional)



Now, this seems like a lot of things, and you’re right. It absolutely is. I added in these ingredients because this is what I had in my fridge. You do not have to put this much stuff in! If you don’t like mushrooms, as a lot of my friends don’t, then don’t use them! Or instead of kale, you could add bell peppers. The great thing about cooking is that you get to make it how you like it. 

Directions:

  1. Saute the broccoli, tempeh, jalapenos, and mushrooms until soft. Medium to medium-low heat. I added maybe a handle of each item. The majority of the veggies was the broccoli/tempeh.
  2. when all of them have become softer and browned, I added in some chopped up kale and cilantro.
  3. I added in the soy sauce, hoisin, brown sugar, a little more oil, garlic, ginger, and oyster sauce.
  4. Allow the sauce to thicken for 2 minutes while coating the veggies in the pan.
  5. add in the nutritional yeast and ground flax seed.
  6. Salt and pepper to taste
  7. Serve over rice or noodles.

I discovered a love for eating vegan food, but I don’t think I could be fully vegan due to honey. I love honey and I eat it with mostly everything. I buy honey that is raw and unfiltered, and usually from the farmers market. 😋

It’s hard for my family to eat vegan food. We’re from the midwest, we eat meat and potatoes for every meal. I guess there was always something that I did not like about meat, so when I learned vegan was this whole new concept, I fell in love. I realized that you don’t need meat in every meal to make it taste good. Every Monday, at work, we have “Meatless Monday’s.” I love this concept because it opens people up to the thought that it can taste just as delicious as any other meal you eat. Americans eat meat in almost every meal. I think shrinking that down to once or twice a day wouldn’t be so bad.

Vegans incorporate these wonderful meals out of meatless options that are extremely healthy and brings new flavors into your life. I love toasted pumpkin seeds on top of my salads, bringing flavor and color into my dish. If you’re not vegan, I recommend trying to incorporate some of these healthier seeds, nutritional yeasts, or different approaches to making meals and adding your own twist to it. For example* I made a sweet potato pasta sauce that had garlic, rosemary, and thyme with toasted pumpkin seeds on top. Very delicious. 

Let me know if you would like to see more blogs with vegan food! Don’t forget to check out our facebook and give us a follow.

See you next time.

 

Read. Cook. Eat.

Meat and Mains Vegetarian Veggies

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