From Nutrition Action February, 2026
Umami rich combo of soy sauce, balsamic vinegar, toasted sesame oil and tahini. If you don’t have tahini, you can use any nut butter. Fairly simple recipe. Very tasty tempeh mixture especially.
INGREDIENTS:
2 Tbsp EVOO
2 Tbsp grated Parmesan (I used Nutritional Yeast)
1 tsp fresh thyme (I used less dried)
1 clove of garlic, minced
1/8 tsp freshly ground black pepper
8 oz tempeh crumbled
3 cups steamed broccoli florets (~3 minutes in steamer)
1 sweet potato any color, sliced and steamed (I microwaved them whole, then cut up)
TAHINI SAUCE:
1.5 Tbsp tahini
1 Tbsp reduced sodium soy sauce
1 Tbsp balsamic vinegar
1.4 tsp toasted sesame oil
DIRECTIONS:
1) In a large bowl, whisk the OO, parm (or Nutritional Yeast), thyme, garlic and black pepper. Mix in the tempeh.
2) In a large pan over medium heat, sauté the tempeh mixture until browned and crispy in spots, 5-7 minutes
3) Make the tahini sauce: in a small bowl, whisk together the tahini, soy sauce, vinegar and sesame oil with 1 Tbsp of water until smooth.
4) Divide the vegetables into bowls, top with the tempeh and drizzle with the tahini sauce.