Tempeh with Lemon-Garlic Broccolini
Tempeh is an excellent high-protein option for vegan and vegetarian meals that takes on the flavor of the seasonings and sauces it is cooked with. This tempeh recipe pairs cumin-spiced slices of tempeh with brightly flavored lemon and garlic broccolini. The results are a meatless meal you’ll want to eat again and again!
- Hot water
- 2 bounches broccolini (approximately 12 oz.), remove and discard bottom third of stems
- 1 tsp extra-virgin organic coconut oil
- 6 oz soy tempeh, cut into strips
- 1 dash sea salt (or Himalayan salt)
- ½ tsp ground cumin
- 4 cloves garlic, coarsely chopped
- 2 tbsp fresh lemon juice
- ¼ tsp no-salt Italian seasoning
Here are your instructions:
Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place broccolini in steamer basket; cook for 2 to 3 minutes, or until tender-crisp. Place in ice water bath to stop cooking process. Set aside.
Heat oil in medium skillet over medium heat.
Add tempeh. Season with salt and cumin; cook for 2 to 3 minutes on each side, or until golden brown. Remove from skillet. Keep warm, and set aside.
Add garlic to skillet; cook, stirring frequently, for 1 minute.
Add broccolini; cook, stirring frequently, for 1 minute, or until heated through.
Evenly divide broccolini between two serving plates. Evenly drizzle with lemon juice and sprinkle with Italian seasoning.
Top with tempeh; serve immediately.