Recipe: Teriyaki Tempeh over Veggie Fried Rice with Sautéed Broccoli

Today on the *Meatless Monday* menu is tempeh, which is made from fermented soybeans. It boasts more nutritional value than tofu, with higher amounts of protein and fiber per serving. Paired with veggie fried rice and broccoli, this vegetarian (and vegan!) feast will satisfy even the most meat-laden tastebuds.


Teriyaki Tempeh over Veggie Fried Rice with Sautéed Broccoli

Original # of Servings: 1

Total Time: 15 minutes

Active Time: 11 minutes


  • brown rice – 1 ounce
  • corn – 1 ounce
  • frozen peas – 1 ounce
  • edamame – 1 ounce
  • shredded carrots – 2 tablespoon
  • green onion – 1/4
  • low sodium soy sauce – 1 teaspoon
  • extra virgin olive oil – 1 tablespoon
  • teriyaki tempeh – 3 ounce
  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon
  • broccoli – 2 ounce


Cook rice according to package instructions.

Set a pot of water over medium-high heat and bring to a boil.

Mix peas, edamame and corn together and add to boiling water. Cook for 2 minutes.

Drain veggies and add to frying pan with half of your oil. Add diced scallions and carrots. Sauté veggies for 3 minutes.

Add remaining oil to pan, add in rice, top with soy sauce, and stir fry for 4 minutes, until rice is tender but crisp.

Cut broccoli into bite size pieces.

Set pan over high heat.

Set a pan over medium-high heat and add oil.

Add olive oil and broccoli. Sauté for 3 minutes and season.

Sauté tempeh for 3 minutes, or until golden brown.

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