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Published on July 06, 2021

teriyaki tempeh and vegetables

Recipe: Teriyaki Tempeh and Vegetables

There are some delicious and nutritious ways to meet your protein needs without eating meat, but just like every other specialty diet, processed foods can be a pitfall. Instead try this delicious and nutritious vegan dish.

Teriyaki Tempeh and Vegetables


  • 1 8-ounce block of tempeh, cut into ½-inch cubes
  • 1 medium head broccoli, chopped
  • 1 bell pepper, chopped
  • 1 medium zucchini or summer squash, chopped
  • ½ cup low sodium soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grater (or ½ teaspoon ground ginger)
  • 2 tablespoon cornstarch
  • ¼ cup cold water


  1. Preheat oven to 375° F. Lightly grease a baking sheet.
  2. Toss together tempeh, broccoli, bell pepper and zucchini in a large bowl.
  3. In a medium saucepan, add soy sauce, water, sugar, rice, vinegar, sesame oil, garlic and ginger. Whisk to combine, then bring to a boil. Reduce heat to low and simmer for 5 minutes.
  4. In a small bowl, combine cornstarch and cold water and whisk until smooth. Add cornstarch mixture into sauce and whisk to combine. Simmer for 5 more minutes or until sauce has thickened.
  5. Pour teriyaki sauce over tempeh and vegetable mixture, mixing gently to coat.
  6. Dump the mixture onto baking sheet, and then bake for 25 minutes.

By Lauren Cornay, RD, LN, Outpatient Dietitian, Avera Heart Hospital. Learn more about healthy nutrition.

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