You’ll want to put this sesame almond sauce over every meal, but it’s especially good with tempeh and Brussels sprouts! Everyone will love this flavorful plant-based recipe.

Tempeh and Brussels Sprouts with Sesame Almond Sauce - Daisybeet

Have you tried tempeh before? You can find it in most grocery stores these days, and it’s a super versatile ingredient! Tempeh is a fermented soy product that originated in Indonesia. Even though it’s made from soy like tofu, tempeh is much different than tofu.

Tempeh has a nutty flavor and a chewy texture. You’ll find different varieties in the grocery store, such as added multi-grain or flax. You can cook tempeh in the oven, as we do here, or saute it on the stovetop. Also, you can crumble tempeh to use it as a ground meat replacement.

Tempeh has a rather bland taste on it’s own, so I love to pair it with a flavorful sauce. This sesame almond sauce makes baked tempeh taste AMAZING. And it’s not just great on this dish – you can drizzle this sauce over any vegetable and they will be irresistible.

Tempeh and Brussels Sprouts with Sesame Almond Sauce - Daisybeet

Ingredients in tempeh and brussels sprouts with sesame almond butter sauce

Here’s everything you need to make this flavorful dish. It’s super easy, and will take less than 30 minutes!

  • Tempeh: I used soy tempeh, but you can use your favorite kind interchangeably.
  • Brussels sprouts: The vegetable base of this recipe is Brussels sprouts, which you’ll brown on the stovetop.
  • Yondu All-Purpose Savory Seasoning: This plant-based umami seasoning is the star of the sesame almond sauce. Made from non-GMO fermented soy beans and vegetable broth, this liquid seasoning adds a depth of flavor that’s sometimes hard to achieve with plant-based meals. You can use Yondu to make sauces, or just a little on it’s own goes a long way to let your plant-based meals shine!
  • Almond butter: Creamy, natural almond butter is best in this recipe. The only ingredient should be almonds.
  • Sesame oil: Just a little sesame oil adds a ton of flavor to this sauce.
  • Maple syrup: I add a little maple syrup to many of my sauces to cut any bitter flavors. You don’t need much at all!
  • Hot sauce: I used chili garlic sauce, but any hot sauce you have on hand is fine.
  • Fresh ginger: Grated ginger adds light and fresh flavor to the sesame almond sauce.
  • Sesame seeds and scallions, for serving.
Tempeh and Brussels Sprouts with Sesame Almond Sauce - Daisybeet

How to make this recipe

  • Slice tempeh into desired shape.
  • Toss it with olive oil, salt and pepper. Bake in the oven on a parchment paper lined baking sheet.
  • While tempeh is in the oven, saute the Brussels sprouts on the stovetop.
  • Prepare the sesame almond sauce.
  • Toss the tempeh in half of the sauce. Then use the rest of the sauce to drizzle over the brussels sprouts.

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Tempeh and Brussels Sprouts with Sesame Almond Sauce - Daisybeet
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Tempeh and Brussels Sprouts with Sesame Almond Sauce (Vegan, Gluten Free)

You’ll want to put this sesame almond sauce over every meal, but it’s especially good with tempeh and Brussels sprouts! Everyone will love this flavorful plant-based recipe.

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 23 1x
  • Category: main dish
Scale

Ingredients

  • 1 block tempeh, sliced into triangles or desired shape
  • 2 tbsp olive oil, divided
  • Salt
  • Pepper
  • 1 lb bag Brussels sprouts, halved 

Sesame Almond Sauce

  • 1 1/2 tbsp Yondu All-Purpose Savory Seasoning
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 2 tbsp creamy almond butter
  • 1/2 inch piece of ginger, grated or finely minced
  • 1/2 tsp chili garlic sauce (or hot sauce)
  • 2 tsp cornstarch, to thicken (optional)

 

Optional garnishes

  • 1 tbsp sesame seeds
  • 2 scallions, sliced

Instructions

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Toss sliced tempeh in 1 tbsp olive oil and a generous shake of salt and pepper. Arrange on the baking sheet so no pieces overlap.
  3. Cook tempeh for 20-25 minutes, flipping once halfway through. It will start to brown and get crispy on the outside.
  4. While tempeh is in the oven, heat the remaining olive oil in a frying pan on medium heat. Add the Brussels sprouts and some salt and pepper. Cook for about 10 minutes, stirring occasionally. 
  5. Prepare the sesame almond sauce. Add all sauce ingredients to a small bowl and whisk together until completely smooth.
  6. Toss the tempeh in half of the sauce. Drizzle the remaining sauce over the Brussels sprouts.
  7. Serve and enjoy warm.

Notes

  • Use creamy, natural almond butter for best results. You can also use creamy peanut butter or tahini, if you don’t have almond butter on hand.

Keywords: tempeh and brussels sprouts, almond butter, vegan, gluten free

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Tempeh and Brussels Sprouts with Sesame Almond Sauce - Daisybeet

Thank you Yondu for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.