Step By Step Cook Yummy Bulgur with tempeh and broccoli

Bulgur with tempeh and broccoli. Once the tempeh is brown, add the sauce and mix. Add broccoli florets and mix again. In the meantime cook the bulgur/rice according to package instructions.

Stir well to combine, and smooth the top out with. Tip the bulgur into a pan of salted boiling water. Blanch the broccoli until just tender but still bright green. You can have Bulgur with tempeh and broccoli using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Bulgur with tempeh and broccoli

1. Prepare 150 g of tempeh.
2. Prepare 200 g of broccoli.
3. Prepare of bulgur/rice.
4. Prepare 2 cloves of garlic.
5. Prepare 2 tbsp of soy sauce.
6. Prepare 2 tbsp of vegetable broth.
7. Prepare 0.5 tbsp of maple syrup.
8. Prepare of olive oil.

Toss the bulgur with all the other ingredients and season. Grains: I paired the tempeh chili with bulgur, but you could just as easily use quinoa or wild rice. Veggies: Again, use whichever veggies you like best or have on hand! I steamed broccoli for this meal prep, but asparagus or green beans also work.

Bulgur with tempeh and broccoli step by step

1. Mix together the sauce ingredients: soy sauce, minced garlic, vegetable broth, maple syrup and 1 tbsp of olive oil. Set aside..
2. Cut the tempeh into strips. In a pan heat some olive oil and brown the tempeh on both sides..
3. Once the tempeh is brown, add the sauce and mix. Add broccoli florets and mix again. Let is simmer for 10-15min until the broccoli is tender. In the meantime cook the bulgur/rice according to package instructions..
4. Serve immediately over the bulgur/rice..

Toss to coat and place on the baking sheet with sweet potato and fennel, keeping them separate. The tempeh in this recipe gets grated then sautéed with lots of taco spices, and finally topped with a sweet and creamy avocado-kiwi salsa. This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch. Or use it for a delicious tempeh BLT with baby greens and perfect cherry tomatoes. I use Indonesian style tofu which is called tahu (tah-hoo) it is firm and has yellow outer which comes from turmeric paste.