Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Rinse the brown rice and bring to the boil with 850 ml of water and the salt. Reduce the heat, cover and cook for 40 to 45 minutes until the water is absorbed and the grains are tender. Rest, covered, for 10 minutes before fluffing with a fork.
- Cut the tempeh into 1 cm slices and leave it to marinate in a deep dish with the soy sauce, the sliced garlic and the lemon juice for 20 minutes, turning the slices halfway so they take it up evenly.
- Cut the broccoli into florets and the carrot into half-centimetre rounds. Steam the carrot for 4 minutes, lay the broccoli on top and steam for a further 4 to 5 minutes, until tender but firm and still green.
- Drain the tempeh and keep the marinade. Brown the slices in the olive oil in a frying pan over medium to high heat, 3 to 4 minutes a side, until crisp; pour over the reserved marinade and let it cook off for 1 minute to glaze them.
- Serve the tempeh over the brown rice, with the broccoli and carrot alongside.
Shopping tip
Marinating tempeh in soy sauce, garlic and lemon removes bitterness and gives a lot of flavour.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.