Marinated Tempeh and Vegetables Recipe

Name: 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)

nutritionfacts.org

A healthy, plant-based recipe to include in your rotation. Learn how to make our Marinated Tempeh and Vegetables in easy-to-follow steps.

View full recipe on nutritionfacts.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nutritionfacts.org.

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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)