Name: Tempeh Cauliflower Butternut in Teriyaki Sauce – Date Sweetened
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 9 large medjool dates soaked in hot water for 15 minutes; 1/4 cup low sodium soy sauce; 3/4 cup water or veggie broth; 2 tsp or more rice vinegar; 1 tsp molasses; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp or more cayenne; 1 tsp or more grated ginger; 1 tsp sesame oil; 1 tbsp or more maple or coconut sugar if needed; 8 oz tempeh (cubed and steamed, or use Tofu); 1/2 head of a small cauliflower chopped into small florets (or use broccoli); 1 loaded cup chopped butternut squash or other squash; toasted sesame seeds for garnish

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Today’s meal is filled with protein, veggies and squash. Tempeh Cauliflower Butternut in Teriyaki Sauce. This teriyaki sauce is date sweetened instead of the cups of sugar and works amazingly with butternut squash and vegetables. Use other squash, sweet potato, or mango. Use tofu or chickpeas or just other veggies instead of Tempeh. Depending on the dates, you might or might not need additional sweet.

Steam the Tempeh. Roast or steam the veggies and squash till just about done. Heat up in the sauce till it thickens and Serve hot with grains of choice. For a no-dates, sugar based Teriyaki sauce see this Teriyaki Tempeh and Shiitake mushrooms.