When I was brainstorming recipes to include in my newest book, The Vegan Electric Pressure Cooker, one of the first I came up with was teriyaki tempeh.
Tempeh is so good with slower cooking techniques to soften and infuse flavor, and a pressure cooker is a great way to get the benefits of cooking for a longer time – but in only a few minutes!
Give it a try, and let me know what you think.
Teriyaki Tempeh & Broccoli
- 1/4 cup tamari soy sauce
- 1/4 cup water
- 1 Tbsp olive oil or untoasted sesame oil, optional
- 1 Tbsp maple syrup or unrefined sugar
- 1 tsp cornstarch or arrowroot powder
- 1/2 tsp ground ginger or 1 tsp fresh, grated
- 1 8-9oz package tempeh cubed
- 1/2 head broccoli chopped in large chunks
- In your electric pressure cooker’s cooking pot, stir together the tamari, water, olive oil, maple syrup, cornstarch, and ginger. Add the tempeh and broccoli (or put the broccoli in a steamer basket on a trivet to cook above the tempeh, if you like). Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 5 minutes.
- When the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.
- Once all the pressure has released, carefully unlock and remove the lid and toss to combine.
Vegan Electric Pressure Cooker Cookbook
Whether you’re new to veganism, new to pressure cookers, or an old pro at both, I wrote this book to give you some easy and delicious options for quick & healthy weeknight meals. There are just 5 main ingredients, so you don’t need to be fussing with anything complicated. Using an electric pressure is easier than you might think, and can cut your cooking time in half.
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