Lightlife® Original Tempeh 16 oz.
Maple syrup ¼ cup
Balsamic vinegar ¼ cup
Avocado or olive oil, divided 2 tsp. + 1 Tbsp.
Tamari 3 Tbsp.
Garlic, minced 3 cloves
Broccoli 1 head
Hemp parmesan To taste

Pumpkin Rice

Coconut milk, light 1 cup
Vegetable broth 1 cup
Pumpkin puree, canned ½ cup
White rice 1 cup
Sea salt 1 pinch


  1. Chop Original Tempeh into 32 small triangles; first in half width-wise and then each half in a star pattern.
  2. In a small bowl, combine maple syrup, vinegar, 2 teaspoons oil, tamari and garlic. Add Tempeh triangles into a shallow dish with a large surface area. Pour in the maple-balsamic marinade, toss to coat and let Tempeh marinate in the refrigerator for 1 to 24 hours. Stir the mixture a couple times while marinating, if possible.
  3. For the Pumpkin Rice, combine the coconut milk, broth, pumpkin, rice and salt in a medium saucepan over medium-high heat. Bring to a boil, cover and reduce heat to medium-low. Allow rice to simmer until the liquid is completely absorbed and rice is tender, about 15 to 20 minutes. Once cooked, stir and cover; set aside until the Tempeh and broccoli are ready as well.
  4. While the rice is cooking, pan-glaze the Tempeh by heating 1 Tablespoon oil in a large skillet over medium-high heat. Once oil is hot, add the Tempeh (without pouring the marinade in) and cook until golden brown on each side, allowing 4-5 minutes per side. Pour the maple-balsamic mixture into the pan with the Tempeh and simmer another 5-7 minutes, or until the sauce has reduced creating a glaze on the Tempeh. Toss the Tempeh a couple times during this process.
  5. Steam broccoli and compile bowls by starting with a base of pumpkin rice. Top each bowl with pan-glazed Tempeh and steamed broccoli. Season with salt and pepper, and top each bowl with hemp parmesan.

Recipe credit: EATING BIRD FOOD