Tempeh or Beef and Broccoli with Rice

Cooking for a vegan can be tough. Chef, Sandi Richard shows us ways to cook for your non-vegan family members and the vegans in the house at the same time.


Prep
20 min
Total
25 min
Serves
4-6

INGREDIENTS

METHOD

  • Rinse rice in a fine sieve and add to a large microwave safe pot with water. Set to rice setting on microwave or cook at high 8 minutes and medium 8 minutes. (Or use rice cooker if you have one.)
  • Heat oil in large nonstick fry pan or wok at med-high. Add garlic, pepper and dried chili flakes. Slice onion into strips and add to pan as you slice.
  • Wash and cut mushrooms into quarters, adding to pan as you cut.
  • Wash and cut broccoli into bite-size pieces, adding to pan as you cut.
  • Wash and slice zucchini into long 1/2” thick sticks. Add to pan as you cut. Remove from heat and let stand.
  • Cut tempeh and beef into thin strips. Sear tempeh first, in a different smaller nonstick fry pan.
  • Remove and rest in bowl, then sear beef in the same pan. Set aside in different bowl.
  • Combine tahini and dry-garlic sauce in a measuring cup or small bowl.
  • Wash the tempeh/meat pan. Add part of the veggie mixture to that pan, depending on how many people will be eating vegan style.
  • Pour tahini sauce over veggies in each pan. Bring heat up to medium until veggies are heated through and well coated. Then reduce to simmer.
  • Add meat to original veggie pan. (You’ll know how to split it up depending how many are having beef and how many are having tempeh!)

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