MAPLE BALSAMIC TEMPEH WITH COCONUT PUMPKIN RICE & STEAMED BROCCOLI

Updated: Aug 3, 2021

Once you try this MAPLE BALSAMIC TEMPEH WITH COCONUT PUMPKIN RICE & STEAMED BROCCOLI you‘ll want to have this over and over and over again.

Since it’s so easy to make, you may just end up doing so!





It may seem complicated, but this crowd pleaser is actually pretty simple to make. And, the flavor combination is insane!! The trick is in the marinade for your tempeh. You should let it marinade for about an hour for optimal flavor. But, if in a pinch, you can get away with marinating for a shorter time. I know I have. Feed this to anyone, they’ll be your fans forever!



MAPLE BALSAMIC TEMPEH WITH COCONUT PUMPKIN RICE AND STEAMED BROCCOLI


WHAT YOU'LL NEED:

  • One 8oz package of tempeh

  • 1/8 Cup maple syrup

  • 1/8 Cup balsamic vinegar

  • 1 tsp olive oil

  • 1.5 Tbsp tamari

  • 2 cloves garlic, minced

  • 1 Tbsp olive oil

  • 2 Cups fresh broccoli

For the Coconut Pumpkin Rice:

  • 1 Cup reduced fat coconut milk

  • 1 Cup vegetable broth

  • 1/2 Cup pumpkin, cooked & mashed*

  • 1 Cup white rice (I used Jasmine)

  • pinch of sea salt

*You can use canned pumpkin instead.


HOW TO MAKE IT:

  1. Remove tempeh from package and chop into cubes or triangles.

  2. In a small bowl combine the rest of the ingredients (except the broccoli) to make the marinade. Add tempeh triangles into a shallow dish with a large surface area, pour marinade over the tempeh, toss to coat and let marinate in the fridge for at least 1 hour. Stir the mixture a couple times during that time.

  3. If using fresh pumpkin, cut one-inch pieces, remove skin and toss into salted boiling water. Cook until tender. Remove from water, mash, and set aside.

  4. Once tempeh has marinated, start cooking the rice by combining the coconut milk, vegetable broth, pumpkin, rice and sea salt in a medium saucepan over medium-high heat. Bring to a boil, cover and reduce heat to medium-low. Allow rice to simmer until the liquid is completely absorbed and rice is tender, about 15 minutes. Once cooked, stir, cover and set aside.

  5. While the rice is cooking, pan-glaze the tempeh by heating 1 Tablespoon of oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh (without pouring the marinade in) and cook until golden brown on each side, allowing 4-5 minutes per side. Then, pour the marinade into the pan with the tempeh and simmer for another 5-7 minutes, or until the sauce has reduced creating a glaze on the tempeh. Toss the tempeh a couple times during this process.

  6. Lightly salt broccoli, and steam while tempeh is cooking.

  7. Serve the rice, tempeh and broccoli in a bowl. sprinkle with some ground black pepper or vegan parmesan.

  8. Enjoy!


Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!

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Recipe adapted from

www.eatingbirdfood.com























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