Glaze
6 tbsp creamy almond or sunflower butter
2 tbsp avocado oil
1/2 cup coconut aminos or Braggs tamari
4 tbsp lime or lemon juice
3 tbsp apple cider vinegar
2 tbsp freshly grated ginger or 2 tsp ginger powder
2 garlic cloves, minced or pressed
3 tbsp maple syrup
1 tsp chili flakes (optional)
3-4 Tbsp water
16 ounces tempeh (2 pkgs), chopped into large, bite-size squares
3 tbsp avocado oil
2/3 cup chopped green onion
3 cups chopped broccoli
1 cup green or yellow beans
1 cup chopped cabbage or bok choy
1 cup chopped kale
4 tbsp coconut aminos or Braggs tamari
2 cups cooked quinoa, rice or cauliflower rice
Prepare glaze by adding almond butter, oil, coconut aminos (or tamari), lime juice, fresh ginger, garlic and maple syrup to a small mixing bowl. Whisk to combine. Add water until a thin, pourable sauce is formed. Taste and adjust flavor as needed, adding more chili for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos for saltiness. Don't be shy — you want this quite flavorful. Add the tempeh pieces to the glaze and toss to coat, then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours).
Heat a large rimmed cast iron or metal skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.
To the hot skillet add oil, green onion, and vegetables except kale. Season with a bit of coconut aminos (or tamari) and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden and tender (about 4-5 minutes). If they stick to the pan, add a little water. Once the vegetables are nearly done, add your greens and grains and sauté for 3-4 minutes or until warmed through and slightly browned. Then add in the cooked tempeh and the rest of the glaze and stir to coat. Cook for another 1-2 minutes, or until everything is hot and well incorporated.
Recipe adapted from Minimalist Baker
