Bulgur with tempeh and broccoli. Vegetarian Beef and Broccoli with Tempeh. This is a healthy, vegetarian/vegan take on beef and broccoli, my Chinese take-out dish of choice growing up. It's just as delicious and satisfying!
I didn't use to do this, but I've been getting into the habit lately.
I do it less to decrease bitterness—the usual rationale—than to tenderize the tempeh, which I think it.
Tempeh: Place the tempeh in a large, nonstick skillet.
You can cook Bulgur with tempeh and broccoli using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Bulgur with tempeh and broccoli
- Prepare of tempeh.
- You need of broccoli.
- You need of bulgur/rice.
- You need of garlic.
- Prepare of soy sauce.
- You need of vegetable broth.
- It's of maple syrup.
- It's of olive oil.
In a measuring cup, whisk together the vegetable broth, tomato paste, soy sauce, garlic Broccoli rabe: Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle, stir and cook it for about a minute. In a skillet heat the oil and fry the mushrooms. Using tongs, transfer to bowl of ice water and cool.
Bulgur with tempeh and broccoli instructions
- Mix together the sauce ingredients: soy sauce, minced garlic, vegetable broth, maple syrup and 1 tbsp of olive oil. Set aside..
- Cut the tempeh into strips. In a pan heat some olive oil and brown the tempeh on both sides..
- 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..
- Serve immediately over the bulgur/rice..
Add broccoli rabe and bulgur; sprinkle with salt and pepper. If dry, add reserved bulgur soaking liquid by tablespoonfuls. Garnish with green onions and cashews. Try this Tempeh and Bulgur Salad recipe, or contribute your own. A nice change of pace from the more common rice pilaf, this meatless bulgur entrée is sure to satisfy both young and old.
