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Tempeh & Vegetables with Pomegranate Glaze
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- #85889
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Pomegranate Glaze
1/4 cup low-sodium tamari sauce
1/2 cup pomegranate juice
1/4 cup rice wine vinegar
1/2 cup water
2 teaspoons chili-garlic sauce
1 teaspoon honey
1 tablespoon cornstarch
1 tablespoon canola or grapeseed oil
6 large white mushrooms, trimmed and quartered
1 clove garlic, minced
1 red or yellow bell pepper, cut into 1/2-inch chunks
1 small zucchini, cut into 1/2-inch chunks
2 carrots, cut into 1/2-inch chunks
1 head broccoli cut into 1/2-inch chunks
8 ounces tempeh, cut into 24 cubes
3 scallions, sliced
1/4 cup shelled, unsalted pistachio nuts, roughly chopped
1 pomegranate, seeds only
directions
Combine tamari, pomegranate juice, vinegar, water, chili sauce, and honey. Whisk, then add cornstarch, whisking again to incorporate. Set glaze aside.
Heat oil in a large saute pan over medium-high heat. Add mushrooms. Leave mushrooms alone for 1 to 2 minutes in the pan so they brown. Add garlic and saute for another minute, being careful not to burn it. Add vegetables (except for scallions), and saute for another 3 to 4 minutes.
Add tempeh and saute 1 minute. Pour glaze over mixture, turn down heat, and cover. Allow mixture to steam for 4 to 5 minutes. Remove the lid and add more water, if necessary, to thin out the thickened glaze.
Serve over udon noodles, whole wheat linguine, or brown rice. Garnish with scallions, pistachio nuts, and pomegranate seeds.
added by
kathykasia
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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