Tempeh Sukiyaki with Cauliflower & Broccoli

Tempeh Sukiyaki with Cauliflower & Broccoli

Tempeh Sukiyaki with Cauliflower & Broccoli Recipe
Prep time
Cook time
Total time
Serves: 4
  • 8 oz. organic tempeh
  • 3 Tbsp. organic tamari (gluten free soy sauce)
  • 3 tsp. organic Worcestershire sauce
  • 1 c. organic broccoli florets
  • 1 medium organic green pepper, thinly sliced
  • 2 Tbsp. organic virgin coconut oil
  • 2 stalks organic celery, thinly sliced
  • 2 Tbsp. organic rice wine vinegar
  • 1 Tbsp. organic arrowroot
  • 1 tsp. raw honey
  • 1 Tbsp. fresh ginger, finely minced
  • 1 medium organic onion, cut in thin wedges
  • 1 large organic carrot, cut into match sticks
  • 1 c. organic cauliflower, thinly sliced
  • 1 c. Imagine Organic Low Sodium Vegetable Broth
  1. Steam the tempeh for 10 minutes. Cut into strips.
  2. Combine tamari, vinegar, Worcestershire, arrowroot, honey and ginger in a small bowl.
  3. In a shallow bowl, marinate the steamed in the marinade for 5 minutes, ensuring tempeh is coated.
  4. Add the vegetable broth to a large saucepan. Bring to a boil. Add carrots, broccoli and cauliflower. Cook 1 minute and remove veggies from broth immediately. Reserve stock for sauce.
  5. Drain tempeh and stir marinade into the broth.
  6. Heat wok or safe nonstick skillet over medium high heat and add half of the oil.
  7. Sauté tempeh until golden brown. Transfer to a bowl.
  8. Add remaining oil to skillet. Stir fry onions, peppers and for 2 minutes.
  9. Pour reserved stock into the pan. Bring to a simmer.
  10. Add tempeh and vegetables. Stir just until heated. Do not overcook - the vegetables should be crisp-tender.
  11. Serve.

Nutrient Information Per Batch

927.75 kcal Calories, 395.17 mg Calcium, 70.17 g Carbohydrate, 0 mg Cholesterol, 54.43 g Total Fat, 8.93 g Fiber, 9.06 mg Iron, 265.11 mg Magnesium 2296.3 mg Potassium, 53.59 g Protein,4.34 mcg Selenium, 3438.63 mg Sodium, 19.44 g Sugars, 4.86 mg Zinc, 32.06g Saturated fat, 0 trans Fat, 10.11 g Monounsaturated fats, 6.79 g Polyunsaturated fats, 5460.08 IU Vitamin A, 1.38 mg Vitamin B6, 0.31 mcg Vitamin B12, 221.34 mg Vitamin C, 0 IU Vitamin D, 0.89 Vitamin E, 50.93 mcg Vitamin K, 230.9 mcg Folate,0.41 mg Vitamin B1(Thiamin),8.61 mg Vitamin B3(Niacin),1.17 mg Vitamin B2(Riboflavin), 0.15 mcg Lycopene, 713.75 mcg Lutein and Zeaxanthin, 0.42 g ALA, 0 g EPA, 0 gDHA,818.97 mg Phosphorous, 3.93 mg Manganese, 546.66 mcg Alpha carotene, 1720.53 mcg Beta carotene, 8.69 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Dairy
  • No Poultry
  • No Corn
  • No Peanuts
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

Speak Your Mind


Rate this recipe:  

 Name: Email: We respect your email privacyEmail Marketing by AWeber