Ingredients
- 12 oz broccoli
- 4 oz snap peas
- 1/2 cup water
- 2 tbsp avocado oil
- 16oz tempeh, chopped into bitesize pieces
Sauce:
- Zest of 1 large orange
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce
- 1/3 cup rice wine vinegar
- 3 tbsp honey (sub maple syrup for vegan)
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 1/2 tsp red pepper flake
- 1.5 tbsp arrowroot powder
Instructions
- In a large dutch oven, steam broccoli with snap peas and water over medium high heat for 6-8 minutes or until fork tender. Drain.
- Heat dutch oven over medium-high heat and add avocado oil.
- Once hot, add tempeh to oil. Let cook for 6-8 minutes until browned.
- While that’s cooking, in a glass measuring cup, add the zest of 1 orange, fresh orange juice, soy sauce, rice wine vinegar, honey, garlic, ground ginger, and red pepper flake. Whisk together. Mix in 1.5 tbsp arrowroot powder.
- Add broccoli and snap peas back to tempeh, then pour sauce on top.
- Let tempeh, veggies, and sauce reduce over medium heat for about 10 minutes, or until sauce has thickened and soaked veggies. Enjoy!
Category: gluten-free, vegan, vegetarian, tempehMethod: stovetopCuisine: AsianDiet: Gluten Free
