Golden Tempeh Skillet
A golden vegan tempeh skillet with zucchini, sweet potato and carrots, finished with miso paste, tamari and tahini, served over brown rice.
Total time
76 min
Prep
16 min
Cook
60 min
Difficulty
medium
Cuisine
Vegan
veganvegetarian
Ingredients
1.5 lbtempeh
200gzucchini
1sweet potato
1/2 cupcarrots
1 cupbrown rice
2 tspmiso paste
2 tsptamari
1 tsptahini
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Slice the tempeh and roast it over medium-high heat until well browned, about 4 minutes.
2
Add the zucchini, sweet potato and carrots, cooking until softened, about 8 minutes.
3
Stir in the miso paste, tamari and tahini for 3 minutes.
4
Cook the brown rice separately and fluff with a fork.
5
Let the tempeh simmer for about 18 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the brown rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
522
Protein
37.6g
Fat
30.1g
Carbs
33.3g
Fiber
10.6g
Sodium
220mg
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