Teriyaki Tempeh & Broccoli || Vegan Electric Pressure Cooker Cookbook

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics mirin's sweetness and acidity.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative.

Add 1 tablespoon of water to the pot of the pressure cooker.

Add 1 tablespoon of olive oil to the pot.

Add a little bit of sugar or maple syrup to the pot.

Add 1 teaspoon of arrowroot or cornstarch to the pot.

Grate in about 1 teaspoon of fresh ginger into the pot.

Add tamari or soy sauce to the pot and mix until combined.

Cut the tempeh into cubes, about the size of your preference.

Place the cubed tempeh into the pot and toss it around to coat with the sauce.

Cut up 1/2 head of broccoli into fairly large chunks and lay it on top of the tempeh in the pot.

Put the lid on the pressure cooker and set the valve to sealing.

Set to manual time for 5 minutes.

Once the timer beeps, quick release the pressure using a wooden utensil.

Remove the lid and check the tempeh and broccoli; they should look cooked and infused with flavor.

Serve the tempeh and broccoli over cooked quinoa or rice or noodles, garnished with chopped green onions, sesame seeds, and optionally toasted cashews.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens