Baked Tempeh and Broccoli

This Baked Tempeh and Broccoli recipe is a colorful, healthy plant-based meal with ample leftovers for busy weekday meals. It’s somewhat like a stir fry in it’s look and texture, but you bake it in the oven instead of in a wok or on the stove.

Tempeh is a minimally processed soy product that’s also high in protein. Each serving for this recipe has 11 grams of fiber, 15 grams of protein, 155% RDV of Vitamin A, 126% Vitamin C and 19% Iron. That’s a lot of nutrition for 299 calories making this a great weight loss recipe.

We put the Baked Tempeh and Broccoli over brown rice, but you could eat it plain without rice, with white steamed rice, or put it over spaghetti squash to cut down on the carbs and calories.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Baked Tempeh & Broccoli

Votes: 1 Rating: 5 You: Rate this recipe!

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This Baked Tempeh and Broccoli recipe is delicious and filling. Each serving has 10g fiber, 16g protein, 80% RDV of Vitamin A, 124% Vitamin C, 19% Iron.

• CourseMain Dish
• CuisineGluten Free, Mediterranean, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
6 servings	20 minutes

Cook Time

45 minutes

Servings Prep Time 6 servings 20 minutes

Cook Time 45 minutes

Baked Tempeh & Broccoli Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe This Baked Tempeh and Broccoli recipe is delicious and filling. Each serving has 10g fiber, 16g protein, 80% RDV of Vitamin A, 124% Vitamin C, 19% Iron. CourseMain Dish CuisineGluten Free, Mediterranean, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 6 servings 20 minutes Cook Time 45 minutes Servings Prep Time 6 servings 20 minutes Cook Time 45 minutes

Ingredients

• 8 oz tempeh cut into strips
• 1 lb broccoli cut into spears
• 2 cups carrots large, sliced (2 carrots)
• 3 oz sun-dried tomatoes chopped
• 1 tsp dried rosemary
• 1/4 tsp black pepper
• 2 tbsp vegetable broth
• 2 tsp sugar (optional)
• 1 tsp salt (optional)
• 4 cups brown rice cooked

Servings: servings

Instructions

Ingredient Prep

1. Prepare rice according to package directions.
2. Preheat oven to 400 degrees.
3. Chop the tomatoes. Cut the broccoli. Slice the carrots and tempeh.
4. Spray a 9"x13" baking dish with non-stick cooking spray.
5. Add the broccoli and carrots to a mixing bowl and toss with the vegetable broth to evenly coat. Pour into the baking dish.

Let's Cook

1. In a large pot, combine 1 1/2 cups water, sun-dried tomatoes, rosemary, pepper, sugar and salt. Bring to a simmer and cook uncovered until the tomatoes start to soften, about 5 minutes.
2. Separate the tempeh slices and add to the pot. Try to submerge the tempeh in the liquid as much as possible. Tempeh may break apart and get crumbly and delicious.
3. Simmer until most or all of the liquid is gone.
4. Add the tempeh and sun-dried tomato mixture to the baking dish and mix to combine all the ingredients.
5. Bake for 20 to 30 minutes or until the broccoli and carrots are tender.
6. Serve over 1 cup brown rice.

   

Recipe Notes

Serving size is about 1 cup of the tempeh/broccoli and 3/4 cup brown rice.