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Recipe by Lauren McNeill

Miso-Dijon Glazed Tempeh Bowl

Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Soy

Ingredients

Miso-Dijon Glazed Tempeh Bowl

  • 1 block (250 grams) tempeh

  • 3 tablespoons (45 milliliters) Tuscanini Olive Oil, divided

  • 3 tablespoons (51 grams) white miso paste

  • 2 tablespoons (30 milliliters) Haddar Dijon Mustard

  • 2 tablespoons (30 milliliters) maple syrup

  • 2 tablespoons (30 milliliters) rice vinegar

  • 1/2 tablespoon (7 milliliters) soy sauce

  • 1 yellow bell pepper, sliced

  • 2 cups (182 grams) broccoli florets, such as Beleaf Frozen Broccoli Florets

  • 1 teaspoon garlic powder

  • 1/4 teaspoon salt

Directions

1.

Steam your tempeh in one inch (two and a half centimeters) of water for eight to 10 minutes. Steaming the tempeh helps to remove the bitterness and helps the tempeh absorb the marinade better.

2.

Cut your tempeh block in half widthwise, so you have two thinner rectangles of tempeh. Cut each of those rectangles into 16 triangles, leaving you with 32 triangles of tempeh.

3.

In a large bowl, whisk together two tablespoons (30 ml) of olive oil, the miso paste, Dijon mustard, maple syrup, rice vinegar and soy sauce. Place the tempeh in the bowl, toss to coat, cover and let marinate for 30 minutes in the fridge.

4.

Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) and line two baking sheets with Gefen Parchment Paper.

5.

In a large bowl, toss together the bell pepper, broccoli, remaining tablespoon (15 milliliters) of olive oil, garlic powder and salt.

6.

Once the tempeh has been marinated, place it on the baking sheet, spacing it out evenly. Reserve the remaining marinade. Spread the bell pepper and broccoli on a baking sheet, too, and put everything in the oven for 20 minutes, flipping halfway through, until the tempeh is golden brown on each side.

7.

Add one to two tablespoons (15 to 30 milliliters) of water to the leftover marinade to drizzle on top of the tempeh and veggies once they’re done cooking.

8.

Refrigerate leftovers in an airtight container for up to four days.

Credits

Reprinted with permission from The Simple Vegan Kitchen by Lauren McNeill. Page Street Publishing Co. 2023. Photo credit: Toni Zernik. Purchase on Amazon.

Miso-Dijon Glazed Tempeh Bowl

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Robin
Robin
16 days ago

The miso glazed tempeh was delicious. I’m always looking for ways to make tempeh and my family loved it. Will definitely make again. Thank you.