Vegan Smoky Tempeh Steak with Broccolini
Source: Better Vegan Category: Vegan Entrees & Sides
Prep Time: 15 min Marinating Time: 2-3 days Cook time: 55 min Total Time (excluding marinating): 1 hour 10 min Serves 4
Vegan / Gluten Free I Refined Sugar Free
About this recipe
If you are not a fan of tempeh, this recipe will change your mind! If you are not familiar with tempeh, it is made from fermented soy beans and is an excellent source of plant-based protein. It is a pretty dense, concentrated food, and it definitely will not leave you feeling hungry or dissatisfied with your meal. I recommend to eat a large green salad first before enjoying this dish. This helps control portions and improves the digestion of the tempeh.
1 large bay leaf
1/4 cup + 1/3 cup low-sodium gluten-free tamari, divided (I use SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic) 10OZ[1PACK])
16 ounces organic tempeh (2 standard packages)
3 Tbsp. raw coconut nectar (or maple syrup) (I use Coconut Secret Raw Coconut Nectar)
1 Tbsp. raw apple cider vinegar (I use Bragg USDA Organic Raw Apple Cider Vinegar, with The Mother)
1 Tbsp. fresh lemon juice
1 1/2 - 2 pounds broccolini, with the last few inches of tough ends trimmed off
1 Tbsp. avocado oil (I use La Tourangelle Avocado Oil )
Pink Himalayan sea salt, to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Freshly ground black pepper, to taste
Micro greens, for garnish
1. Prepare the ingredients.
2. Bring 6 cups of water, the bay leaf, and 1/4 cup tamari to a boil in a large pot. Reduce the heat, add the tempeh, and simmer for 45 minutes.
3. Meanwhile, in a large mixing bowl, mix together the remaining 1/3 cup tamari, coconut nectar, raw apple cider vinegar and lemon juice.
4. Cut the tempeh onto four equal-sized pieces, and place in the mixing bowl to marinade in the liquid for 2-3 days*. Be sure to flip over occasionally, and spoon some of the marinade over the top.
5. Add avocado oil to a skillet over medium heat (making sure the oil doesn't smoke), and cook the tempeh for about 3-4 minutes on each side, until it becomes well browned and a bit charred. Place on a plate, tent with foil and let rest.
6. Meanwhile, place the broccolini in a steamer over boiling water, season with salt and cook for 5 minutes or until tender. Do not overcook; otherwise, it will become limp. Remove from the steamer and keep warm.
7. While the tempeh is resting, pour the remaining marinade into now empty skillet and simmer over the low heat until the sauce thickens a bit and becomes bubbly, 1-3 minutes. Do not reduce the sauce too much; otherwise it will become too concentrated and intense.
8. Divide the broccolini among 4 plates. Make sure the stalks are arranged in a flat row. Season to taste with salt and black pepper, if desired. Lay the tempeh over the broccolini, sprinkle with sauce, garnish with micro greens and serve immediately.