Bbq Tempeh with Grilled Vegetables
Ingredients
- 2 large bok choy
- 1/2 pound broccolini
- 2 avocados
- 1 package organic tempeh
- 1/3 cup tamari
- 1/4 cup mirin
- 1 teaspoon maple syrup
- 1 tablespoon liquid smoke (optional)
- 1 tablespoon seasoned soybean paste with garlic
- 2 teaspoons grape seed oil
- Salt, to taste
- Lemon juice, to taste
Preparation
Wash the greens, dry them, and season with salt and some grape seed oil.
Cut the avocado in half, remove the seed, and season it with salt, lemon juice, and grape seed oil.
Use an outdoor or indoor stove top grill to grill the veggies on high for 3 minutes. Set aside on a serving dish. Let the avocado cool before removing the skin after grilling.
Mix tamari, mirin, maple syrup, liquid smoke, and soybean paste together in a bowl to make the marinade.
Slice the tempeh 1/2 inch thick and add it to the marinade. Let it marinate for 5 minutes.
In a cast iron pan, heat up the grape seed oil, add the tempeh, and cook for 8 minutes on medium-high heat until it’s sticky and brown on each side.
Serve the tempeh on top of the grilled veggies with a side of brown rice or quinoa.
Notes
This recipe is created by Zuliya (@naturallyzuzu).
Tempeh is made from fermented soybeans and is a great source of protein and manganese, beneficial for bones.
Add brown rice or quinoa to complete the meal for added fiber and nutrients. Bok choy, broccolini, and avocado provide healthy fats and fiber.
