Creamy Zucchini Sauce over Tempeh

Creamy Zucchini Sauce over Tempeh
Heather Nicholds, C.H.N.

Tempeh is quick, easy and a great source of protein. On it’s own it can be uninspiring, but the addition of this zucchini and yellow pepper sauce gives it wonderful flavor and more vegetables!

Creamy Zucchini Sauce over Tempeh

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2

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  • 1 small head of broccoli, chopped
  • pinch sea salt
  • 1 tsp olive oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 sunburst zucchini, chopped
  • 1 yellow pepper, chopped
  • pinch sea salt
  • pinch black pepper
  • pinch nutmeg
  • 1 package tempeh, cubed


  1. Start by getting the broccoli ready to steam – or if you prefer, you can leave it raw and simply toss it with the tempeh at the end. To steam, get a pot of water boiling while you chop up the broccoli. Sprinkle a pinch of salt over the broccoli, mixing it in with your hands. Place the broccoli in a steaming basket and put it over the pot of boiling water. Allow it to steam until it softens to your preference. I like it at about 15-20 minutes.
  2. If your tempeh is not pre-cooked, put the cubes in the oven at about 300-350F for 10-15 minutes to brown.
  3. While the broccoli steams, make your sauce by sauteeing the onion, then the garlic, with the olive oil. Saute the zucchini next, allowing it to soften, then add the yellow pepper briefly. Take the vegetables from the pan into a blender or food processor. Add enough water (or rice/almond milk for a creamier sauce) to come halfway up the vegetables and blend until smooth. Add more liquid if you need to, but the less you add the thicker the sauce. Add some sprouts to the sauce if you want to increase the nutritional punch! Once you have the consistency you like, add seasonings to taste.
  4. Toss the tempeh and broccoli together, and mix the sauce in with them or serve it poured over top. Fresh greens are an excellent addition to this dish.


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