Marinated Tempeh and Vegetables Recipe

Ingredients

• 1½ cups Light Vegetable Broth
• 2½ tablespoons red wine vinegar
• 2-3 tablespoons Umami Sauce
• ½ tablespoons Italian seasoning
• 1 teaspoon garlic powder
• 8 ounces tempeh, cut into cubes
• ¼ cup water or Light Vegetable Broth
• Additional spices, to taste (e.g., red pepper flakes, black pepper, curry powder)
• 1-2 cups cubed starchy vegetables (e.g., sweet potatoes, potatoes, squash)
• 1 bunch greens, chopped (e.g., kale, spinach, collards, cilantro)
• 1½ cups cooked beans or 1 (15-ounce) BPA-free can or Tetra Pak salt-free beans of choice, drained and rinsed
• 3 cups cooked whole grains (e.g., quinoa, BROL, hulled barley, oat groats)