Broccoli and Balsamic Mushrooms and Tempeh

Ingredients

• 1 headbroccoli
• 113 g (4 oz)shiitake mushrooms (or any other mushrooms you like)
• 113 g (4 oz)tempeh (organic or non-GMO)
• 2garlic cloves
• 1 tbspbalsamic vinegar
• 1 tsplow-sodium tamari soy sauce
• a dashred pepper flakes (optional)
• 1 tbspextra-virgin olive oil

Instructions

1. 1

   Steam the broccoli

   Steam the whole head of broccoli in a pressure cooker on high for 3 minutes, or boil it for 3–4 minutes.

2. 2

   Brown the tempeh

   Cut the tempeh into small cubes. Sauté them in the olive oil over moderate heat until browned on every side.

3. 3

   Soften the mushrooms

   Add the sliced mushrooms and garlic cloves to the tempeh. Turn the heat down and cover the pan so the mushrooms soften and release their moisture; no extra oil is needed if the temperature is right.

4. 4

   Add the glaze

   Once the mushrooms are soft, uncover the pan and add the balsamic vinegar and tamari. Gently stir to coat the vegetables and tempeh, then let them caramelise slightly.

5. 5

   Plate and finish

   Arrange the steamed broccoli on a plate with the balsamic mushrooms and tempeh. Finish with red pepper flakes.

What is broccoli with balsamic mushrooms and tempeh?

This is an American-style vegetable dish pairing steamed broccoli with sautéed tempeh and mushrooms in a balsamic-tamari dressing. Tempeh is a fermented soybean food with roots in Indonesia; here it adds a substantial, savoury element to a simple plate of vegetables.

The combination works because the broccoli stays bright and tender while the mushrooms, garlic and browned tempeh bring deeper savoury notes. Balsamic vinegar adds tang and a touch of sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 36g protein, 43g carbs, 27g fat.

Tempeh supplies much of the protein and some of the fat, while the olive oil contributes most of the added fat. Broccoli and mushrooms provide most of the carbohydrates and fibre; serve the plate with a modest portion of rice or another grain if you want a more substantial meal.

Choosing the ingredients

Broccoli: A whole head is steamed separately, so it can be cooked just until tender and then topped with the pan mixture. Cut it into florets after cooking if that makes it easier to serve.

Mushrooms: Shiitake mushrooms have a pronounced savoury flavour, but the recipe also works with other mushrooms. Slice them evenly so they soften at a similar pace.

Tempeh: Small cubes expose more surface area to the pan and make it easier to brown each side. Tamari seasons the mixture, so taste before adding any extra salt.

Getting the tempeh golden

Give the tempeh room in the pan and let it sit briefly against the hot surface before turning it. A moderate heat helps it brown without scorching the outside.

Once the mushrooms go in, lower the heat and cover the pan. Their released moisture helps them soften without needing more oil.

Knowing when it is ready

Broccoli: After steaming or boiling, the stalks should be tender enough to pierce while the florets still hold their shape. The recipe gives 3 minutes under pressure or 3–4 minutes of boiling.

Mushrooms and tempeh: The mushrooms should be soft before you add the vinegar and tamari. After stirring in the glaze, cook only until everything looks coated and slightly caramelised.

Timing the two components

Start with the broccoli, since it can be cooked while you prepare the tempeh and mushrooms. Drain it if boiled, then keep it ready for plating while the pan mixture finishes.

The mushrooms are covered to soften, then uncovered for the brief final coating step. This keeps the glaze from being added before the mushrooms have released their moisture.

Serving the plate

Serve the broccoli as a base and spoon the tempeh and mushrooms over it so the balsamic-tamari juices season the florets. Add the optional red pepper flakes at the end for a little heat.

For a larger meal, pair the dish with rice or another grain. To serve it as a side instead, omit the tempeh and serve alongside a protein of your choice, as suggested in the recipe description.

Recipe notes & tips

• Cut the tempeh into evenly sized small cubes so they brown at a similar rate.
• Slice the mushrooms before heating the pan to keep the covered cooking step brief.
• Keep the heat moderate while browning the tempeh to help prevent the garlic from scorching later.
• Lower the heat before covering the mushrooms so they soften rather than fry too fiercely.
• Add the balsamic vinegar and tamari only after the mushrooms are soft.
• Taste the finished mixture before adding extra seasoning, as tamari is already salty.

Variations

• Change the mushrooms: Use another variety you enjoy in place of shiitake.
• Adjust the heat: Leave out the red pepper flakes for a milder plate.
• Make it a side: Omit the tempeh and serve the broccoli and mushrooms alongside a protein.
• Serve with grains: Add rice or another cooked grain to make the meal more substantial.
• Add more garlic: Increase the garlic if you prefer a stronger savoury flavour.

Common mistakes to avoid

• Overcooking the broccoli: Check it at the stated time so it stays tender but holds its shape.
• Crowding the tempeh: Brown it in a single layer so more sides make contact with the pan.
• Using high heat throughout: Keep the heat moderate for browning, then lower it to soften the mushrooms.
• Adding the glaze too soon: Wait until the mushrooms are soft before stirring in the vinegar and tamari.
• Adding oil for the mushrooms automatically: Follow the method and use no extra oil if the pan temperature is right.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat gently in a covered pan or in the microwave until hot; the broccoli may soften further.

Frequently asked questions