Directions

1

In a bowl, combine the toasted sesame oil, soy sauce, maple syrup and vegetable broth.

2

Cut the tempeh into triangles and place in a pan. Pour the vegetable broth mixture over the tempeh. Simmer on high heat, until the broth is absorbed, about 15 minutes.

3

Sauce: Combine maple syrup, vegetable oil, powdered garlic, soy sauce and nutritional yeast. Mix well. If too thick add a little water.

4

Serve in a bowl along with quinoa, sunflower sprouts, minced red pepper and garnish with pumpkin seeds.