Tempeh Cauliflower Butternut in Teriyaki Sauce - Date Sweetened
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
3 servings
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Calories
275 kcal
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Course
Main Course
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Cuisine
Asian
Tempeh Cauliflower Butternut in Teriyaki Sauce - Date Sweetened
Description
The Tempeh Cauliflower Butternut in Teriyaki Sauce involves steaming tempeh for tenderness and roasting cauliflower and butternut squash until al dente to retain some texture. The teriyaki sauce is crafted by blending soaked Medjool dates, low-sodium soy sauce, vinegar, molasses, various spices including garlic and onion powder, cayenne, ginger, and sesame oil, producing a naturally sweet yet tangy and spiced sauce.
After roasting the vegetables and steaming the tempeh, the sauce is heated in a skillet before adding the vegetables and tempeh to simmer and absorb the flavors. The sauce thickens as it cooks, creating a glossy coating on the ingredients. The dish balances the firmness of tempeh and roasted vegetables with the sticky, slightly spicy-sweet sauce. Toasted sesame seeds garnish the completed dish, adding a nutty finish.
This recipe works well as a main course or alongside steamed rice or quinoa. The combination of ingredients provides a hearty vegetarian option with natural sweetness from dates and robust umami from soy and spices.
Ingredients
Teriyaki Sauce
- 9 Medjool dates large, soaked in hot water for 15 minutes
- 1/4 cup soy sauce low sodium
- 3/4 cup water or veggie broth
- 2 tsp rice vinegar or more
- 1 tsp molasses
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper or more
- 1 tsp ginger grated, or more
- 1 tsp sesame oil
- 1 tbsp maple sugar or coconut sugar if needed
For the Veggies:
- 8 oz tempeh cubed and steamed, or use Tofu
- 1/2 cauliflower or use broccoli, head, chopped into small florets
- 1 butternut squash chopped, or other squash
- sesame seed toasted, for garnish
Instructions
- Soak the dates if you haven't. Steam the tempeh for 10 minutes or boil for 10 minutes. Drain and keep aside.
- Preheat the oven to 425 degrees F / 220ºc. Chop up the squash and cauliflower. Spray oil on the veggies, place on parchment and bake at 425 degrees F / 220ºc for 15 to 20 minutes or al dente. Or you can steam the veggies, or boil with the tempeh until just about done.
- Drain the dates and blend with the other sauce ingredients until smooth. Pour the sauce into a skillet over medium heat. Add tempeh, roasted cauliflower and butternut squash. Cover and cook for 4 to 5 minutes, or until the sauce comes to a good boil. Carefully Taste and adjust sweet and salt in the sauce. If the sauce is not sweet enough, add maple or coconut sugar or other sweetener. Continue to simmer over low heat for a few minutes or until the vegetables are done to preference and the sauce has thickened. Take off heat and let it sit for 5 minutes before serving. The sauce will continue to thicken as it cools.
- Serve over rice/ grains of choice with a garnish of toasted sesame seeds and green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 727mg | 30% |
| Potassium | 714mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 5040IU | 101% |
| Vitamin C | 18.4mg | 20% |
| Calcium | 160mg | 16% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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