Tempeh Cauliflower Butternut in Teriyaki Sauce. This teriyaki sauce is date sweetened and works amazingly with butternut squash and vegetables. Vegan Gluten-free Recipe
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 .
More Asian options from the blog
- Massaman Curry Veggies GF
- Sweet and Sour chickpeas, broccoli and peppers. GF
- Celery Black Pepper tofu GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF
- Crispy Orange Cauliflower. GF
Reading for the day- Hooked on dairy cheese? Here is why.
Serve over cooked rice/brown rice/grains of choice.
Tempeh Cauliflower Butternut in Teriyaki Sauce - Date Sweetened
Ingredients
Teriyaki Sauce
- 9 large medjool dates soaked in hot water for 15 minutes
- 1/4 cup (63.75 ml) low sodium soy sauce
- 3/4 cup (176.25 ml) water or veggie broth
- 2 tsp or more rice vinegar
- 1 tsp molasses
- 1/2 tsp (0.5 tsp) garlic powder
- 1/4 tsp (0.25 tsp) onion powder
- 1/4 tsp (0.25 tsp) or more cayenne
- 1 tsp or more grated ginger
- 1 tsp sesame oil
- 1 tbsp or more maple or coconut sugar if needed
For the Veggies:
- 8 oz (226.8 g) tempeh cubed and steamed, or use Tofu
- 1/2 (0.5 ) 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
Instructions
- Soak the dates if you haven't. Steam the tempeh for 10 minutes or boil for 10 minutes. Drain and keep aside.
- Preheat the oven to 425 degrees F / 220ºc. Chop up the squash and cauliflower. Spray oil on the veggies, place on parchment and bake at 425 degrees F / 220ºc for 15 to 20 minutes or al dente. Or you can steam the veggies, or boil with the tempeh until just about done.
- Drain the dates and blend with the other sauce ingredients until smooth. Pour the sauce into a skillet over medium heat. Add tempeh, roasted cauliflower and butternut squash. Cover and cook for 4 to 5 minutes, or until the sauce comes to a good boil. Carefully Taste and adjust sweet and salt in the sauce. If the sauce is not sweet enough, add maple or coconut sugar or other sweetener. Continue to simmer over low heat for a few minutes or until the vegetables are done to preference and the sauce has thickened. Take off heat and let it sit for 5 minutes before serving. The sauce will continue to thicken as it cools.
- Serve over rice/ grains of choice with a garnish of toasted sesame seeds and green onions.
Nutrition
IR says
January 27, 2016 at 7:23 pmLooks yummy! What a great way to use dates! =)
Richa says
January 27, 2016 at 11:10 pmThanks! They are sweet enough for a teriyaki!
Shannon says
January 28, 2016 at 1:26 amGoing on the shopping list for this weekend! Sounds amazing and the photographs are stunning.
Richa says
January 28, 2016 at 11:47 amThanks Shannon!
Pasha Davidson says
January 29, 2016 at 10:26 amI made this last night. It was easy to make and it was so good. 10/10 !!!!
Richa says
January 29, 2016 at 11:00 amyay!!
John says
January 30, 2016 at 5:14 amI landed here while searching on Google for vegan recipes. I am usually a non-veg person and have been making a change toward veg food.
The recipe you shared not only looks easy to make and is also healthy. I like the fact that the prep time is short. This is something I will be trying out.
Also liked the link to crispy orange cauliflower recipe.
Btw the images are awesome and so tempting.
Hypnotherapy Adelaide says
January 31, 2016 at 8:23 pmThat is a really healthy way of making teriyaki sauce. I have been looking for something like that. Thank you 🙂
Julie says
February 1, 2016 at 5:45 pmMade this tonight – delicious! You’d think it was a restaurant teriyaki. I think the flavor was only improved with the use of dates, and the touch of molasses was great too. Yum!
Richa says
February 1, 2016 at 8:02 pmAwesome!! I’ve used molasses in my original teriyaki sauce forever. It adds a deeper caramelly flavor to the sauce!
yvonne says
November 9, 2018 at 3:40 amI have pomegranate molasses or pure blackstrap molasses, which one would you recommend??
Richa says
November 9, 2018 at 12:53 pmblackstrap
Wendy says
February 2, 2016 at 12:18 pmThis recipe caught my eye because of the ingredients – I currently find tempeh particularly tempting – and the beautiful photograph. I took several days to assemble the necessary ingredients, but today they were all here. It is a total Richa fan feast! Thank you.
Do you have suggestions for a cowboy-themed eighth grade fundraiser dinner? (I would guess we will have 50 people.)
Richa says
February 2, 2016 at 12:46 pmAwesome!! Look through the superbowl party round up I posted yesterday for snack ideas. nachos, tacos, sliders etc. For the mains, maybe enchiladas, black bean patties or my nacho mac and cheese casserole. I have never planned for a 50 people party. I am shooting in the dark here 🙂
Wendy says
February 4, 2016 at 12:34 pmThank you! Your recipes are so very good. I keep trying new ones, and have yet to be disappointed. As a lifelong vegetarian and child of India (expat), I am delighted beyond description by your palate and nutritional priorities.
Richa says
February 4, 2016 at 1:05 pmThank you Wendy!
leng says
February 9, 2016 at 9:09 amhello! i just made this and it was so delish!! thanks so much! i love your site! perhaps recipes that uses buckwheat and teff?
Richa says
February 9, 2016 at 11:03 amAwesome! You can use buckwheat or teff in the gluten-free breads or muffin recipes on the blog.
Marta says
April 19, 2016 at 8:04 amHello Richa, I would like to try this for supper but I do not have any molasses in my kitchen except for pomegranate molasses…. do you think I can use it?
Thanks in advance!
Richa says
April 19, 2016 at 10:24 amYes that should be fine since it is a small quantity.
Marta says
April 21, 2016 at 1:39 pmThank you so much, that was yummy!!! Now that I know how to make a teriyaki sauce I will also try it on other veggies / tofu.
Eloise says
May 18, 2016 at 8:50 pmI don’t do oils, is there something I can use in place of the sesame oil?
Richa says
May 18, 2016 at 11:10 pmomit it.
Heather says
August 25, 2016 at 9:19 pmThis was delicious! Made it tonight for dinner 🙂 thanks for the recipe!
Erin says
September 8, 2017 at 6:37 amDo you think I could bake the tempeh and then add it to the stir fry?
shannon says
November 14, 2018 at 8:04 amany suggested subsititute for dates? can i use stevia?
Richa says
November 14, 2018 at 9:54 ama mix of maple syrup/sugar and stevia will work
Amanda Scoville says
January 10, 2019 at 7:09 amQuick and Easy and Delicious!
Delnora says
April 8, 2020 at 3:16 pmSoo delicious. Another hit! I’m doubled the recipe and served over brown rice. Thanks, Richa!