Garlic-Ginger Tempeh & Broccoli over Quinoa

Great meat free night option

Ingredients:

  • 6 garlic cloves, crushed 
  • 2T freshly grated ginger
  • 2T toasted sesame oil
  • 1/3 c coconut amino sauce
  • 1 lemon, juiced and zested
  • 2T avocado oil
  • 1 pack of Tempeh – cut into thin strips 
  • Season as desired with salt and pepper
  • 1 c quinoa, prepared according to packet
  • 1 1/2c kimchi

Method:

Combine the first 5 ingredients in a medium bowl. Whisk together and set aside.

Heat the oil in a large skillet over medium-high heat. Add the tempeh, cooking until the edges begin to turn golden brown, then add the broccoli. Season with salt and pepper to taste and cook about 4 mins. Reduce heat to medium and pour in the garlic-ginger mixture.

Cook until the sauce thickens and the broccoli is fork tender. Serve over the prepared quinoa with a side of kimchi.

 

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