Tempeh Cauliflower Butternut in Teriyaki Sauce - Date Sweetened
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tempeh and cauliflower sautéed with butternut squash in a date-sweetened teriyaki sauce. Savory and slightly spiced, this vegan main is gluten-free and balanced with vegetables and plant protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 791mg
- Total sugar
- 56g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1299mg
- Calcium
- 188mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 791MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.