Satisfying Vegan Food
Roasted Brussels Sprouts with Tempeh
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 36 ozs Brussels sprouts
- 6 scallions
- 1 inch ginger
- 2 garlic cloves
- 8 ozs Tempeh
- 2 Tbsps vegetable oil
- 1 Tbsp Lime juice
- 4 Tbsps soy sauce
- 1 tsp brown sugar
- 1 Tbsp Szechuan pepper
Preparation steps
1.
Rinse brussels sprouts, trim and cut in half. Rinse scallions, trim and cut into rings. Peel ginger and garlic and finely chop.
2.
Cut tempeh into 1/5 inch thick slices. Heat oil in a wok and fry tempeh on both sides until golden brown. Remove tempeh from the wok. Add ginger, garlic and brussels sprouts to the wok and fry while stirring for 3-4 minutes. Add scallions, sauté briefly, then pour in lime juice and soy sauce, sprinkle with sugar and sichuan peppercorn. Fry while stirring for another 2-3 minutes. Add tempeh slices back to the wok, mix, heat and season again to taste. Serve on plates.
