Low Carb Vegan

This one’s a Japanese inspired dish featuring the flavor of wasabi. If you’re not familiar with wasabi, it’s the little ball of green paste you see in your take out sushi. The taste resembles horseradish although wasabi isn’t a kind of horseradish.

I prefer to steam the broccoli instead of boiling it but if you don’t have a steamer basket, boiling will work fine. Just watch to make sure you don’t lose the bright green color. And you could simmer the tempeh in some water and soy sauce if you don’t want to fry it.

Broccoli and Tempeh with Wasabi

1 8 oz package of tempeh, sliced into cubes

1 package of fresh broccoli, the flower part trimmed in florets and the stem peeled and thinly sliced

2 teaspoons wasabi powder

4 tablespoons tamari or soy sauce

2 tablespoons sake

1 tablespoons sweetener of your choice

Put some water in your steamer and bring it to a boil. Put some oil (I usually use peanut) in a pan and heat it over medium-high heat. When the water reaches a boil, steam the broccoli for about 10 minutes. When the oil is hot, fry the tempeh for 8 or 10 minutes.

Meanwhile combine the remaining ingredients in a small bowl and mix well to dissolve the wasabi. Set aside to allow the wasabi to rehydrate.

When the tempeh and the broccoli are done, combine them in the pan along with the sauce. Heat over low heat until the sauce reaches a simmer.