Description
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.
Ingredients
Scale
- 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
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- 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.
- Cook tempeh for 20-25 minutes, flipping once halfway through. It will start to brown and get crispy on the outside.
- 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.
- Prepare the sesame almond sauce. Add all sauce ingredients to a small bowl and whisk together until completely smooth.
- Toss the tempeh in half of the sauce. Drizzle the remaining sauce over the Brussels sprouts.
- 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.