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.
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.
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.
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.