Teriyaki Tempeh

Ingredients

• 8 oz tempeh, cubed
• 1/2 head small cauliflower, chopped into small florets, about 2 heaping cups
• 2 cups cubed acorn squash
• 1 recipe teriyaki sauce
• 2 teaspoons toasted sesame seeds
• 2 tablespoons finely chopped scallions
• red pepper flakes

Directions

1. Preheat the oven to 425°F. In a shallow baking dish, arrange the tempeh, cauliflower, and acorn squash in a single layer. Spray the oil on the tempeh and vegetables and bake for 12 minutes.
2. Drizzle the prepeared teriyaki sauce over the tempeh and vegetables, stirring to coat. Bake for 15 to 17 minutes, or until the vegetables are done to your preference and the sauce has thickened. Let the tempeh and vegetables sit for 5 minutes before serving. Garnish with the sesame seeds, scallions, and red pepper flakes (if using). Serve over rice or another grain of your choice.

Attribution

Vegan Richa's Everyday Kitchen by Richa Hingle