Serves 2
Teriyaki is the perfect complement to the nutty taste of tempeh. Serve with cooked millet for a protein-hearty meal.
2 tablespoons ghee
1 (8-ounce) package tempeh, cut into ½-inch strips
1 teaspoon garlic powder
2 tablespoons coconut aminos
1 tablespoon chopped almonds
¼ head red cabbage, shredded (about 2 cups)
2 carrots, sliced diagonally into ovals
1 (4-ounce) can sliced water chestnuts, rinsed and drained
1 (4-ounce) can bamboo shoots, rinsed and drained
Preheat the oven to 450°F. Rub the ghee on the bottom and sides of an ovenproof, lidded pan.
Sprinkle the tempeh with the garlic powder and place it in the prepared pan.
Mix together the coconut aminos and almonds in a small bowl to make a teriyaki sauce.
Spoon half of the mixture over the tempeh.
Add the cabbage, carrots, water chestnuts, and bamboo shoots in layers.
Pour the rest of the sauce over all.
Cover and bake for 45 minutes.