Veganfood
Ingredients
- Teriyaki Sauce⠀
- 40ml maple syrup⠀
- 40g light brown sugar⠀
- 1 clove garlic⠀
- 2 inches fresh ginger⠀
- 80ml soy sauce⠀
- 1 tbsp rice wine vinegar⠀
- 2 tsp cornflour + 1 tsp water mixed⠀
- Everything Else⠀
- 1 tbsp sesame oil⠀
- 1 tbsp rapeseed oil⠀
- 1 Small Green Pepper⠀
- 1 200g block tempeh⠀
- 1 head broccoli⠀
- 50g cashews⠀
- 2 250g bags microwavable basmati rice⠀
- 2 spring onions⠀
- 2 tbsp sesame seeds⠀
Preparation
First, make the Teriyaki Sauce | Peel and grate the garlic and ginger | Add the maple syrup and sugar to a small saucepan over a low heat and stir until the sugar has dissolved | Add the garlic and ginger to the pan and and stir for 2-3 minutes until very fragrant | Add the soy sauce and stir for 30 seconds | Add the rice wine vinegar and stir for 30 seconds | Add the cornflour slurry to the pan and stir to combine | Take the pan off the stove when the sauce reaches your desired consistency⠀
Now, prepare the Tempeh and Broccoli | Cut the tempeh into 1/2 cm thick strips | Cut the florets off the broccoli stalk and cut the florets into smaller pieces if there are any really big ones | Trim, halve, core and slice the peppers | Trim and finely slice the spring onions Time to cook! | Prepare the rice as directed on the packet | Warm the sesame oil in a wok over a medium heat, add the tempeh, cashews, broccoli and pepper to the wok and stir for 4-5 minutes | Add the Teriyaki Sauce to the wok and stir for 2 minutes, making sure the Tempeh and broccoli pieces are well covered Time to serve! | Plate up the rice, spoon over the Teriyaki Tempeh and Broccoli | Garnish with spring onion, sesame seeds and serve immediately⠀