Tempeh Broccoli Skillet with Cheesy Ale Sauce
 
Prep time
Cook time
Total time
 
Comfort food in a skillet. This colorful, flavorful recipe makes for a hearty vegetarian main dish or a cheesy vegetable side dish.
Author:
Serves: 4 servings
Ingredients
Tempeh Broccoli Skillet
  • 1 tablespoon olive oil
  • 2 large russet potatoes, peeled and cut into ½-inch cubes
  • ¼ teaspoon salt
  • black pepper
  • 1 tablespoon toasted sesame oil
  • 8 oz. tempeh, cut into ½-inch cubes
  • 10 ounces broccoli florets
Cheesy Ale Sauce
  • 6 fluid ounces beer (I used Boundary Bay Scotch Ale)
  • 2 cups shredded sharp cheddar cheese
  • 2 teaspoons all purpose flour
  • ¼ teaspoon dry mustard
  • ⅛ teaspoon salt
  • Black pepper
Instructions
  1. Heat olive oil in a very large skillet over medium heat. Add potatoes, ¼ teaspoon salt, and pepper to taste and stir to coat potatoes with oil and seasonings.
  2. Cook about 18-20 minutes, stirring several times, until most of the pieces have a nice brown crust on all sides. Cover skillet and cook for an additional 5 minutes or until fork tender. Remove potatoes from skillet and set aside.
  3. Return skillet to medium heat and add toasted sesame oil and tempeh cubes. Cook 10 minutes, stirring several times until most of the pieces have a nice brown crust on all sides.
  4. While the tempeh is browning, steam broccoli for 6-8 minutes or until fork tender. Rinse with cold water and set aside.
  5. Toss shredded cheese with flour and mustard. Bring beer to a boil in a small saucepan. Reduce heat and simmer 4-5 minutes or until volume is slightly reduced. Add cheese mixture and salt, and whisk until cheese is melted. Return to the boil, reduce heat and simmer until thickened, whisking constantly.
  6. When tempeh is ready, add potatoes and broccoli back to the skillet and cook for 2-3 minutes, or until heated through. Serve topped with cheese sauce.
Nutrition Information Per Serving
Serving size: 2¼ cups Calories: 550 Fat: 20 g Saturated fat: 7 g Carbohydrates: 68 g Sugar: 4 g Sodium: 440 mg Fiber: 11 g Protein: 25 g Cholesterol: 30 mg
Recipe by Veg Girl RD at https://www.veggirlrd.com/tempeh-broccoli-skillet-with-cheesy-ale-sauce/