One thing I do not miss since going vegan is cooking meat and what hassle that could be trying to cook it properly with one-pot meals while not under cooking it or drying it out. And you know how much I adore quick, vegan one-pot meals since most of my main recipes are exactly that. This Balsamic Chicken recipe is one of those recipes requiring chicken be partially cooked and browned, removed, then re-added to complete the cooking. Setting partially cooked meat to the side freaks me out. But, even though this recipe is far from vegan, the creamy balsamic sauce intrigued me and I just had to try a vegan version using tempeh. And it seemed like a perfect tempeh recipe for changing up it’s flavor by letting it absorb the balsamic flavors.
Balsamic Tempeh Skillet
- 1 zucchini, chopped
- 1/4 cup hemp seeds
- 3 tbsp. nutritional yeast
- 2 tbsp. tahini
- 1/3 cup balsamic vinegar
- 1/2 tsp salt
- 1 cup water
Place all ingredients into a high speed blender and blend to a smooth creamy texture
- 2 tbsp. olive oil
- 1 8 oz. package of tempeh cut into strips
- 3 cloves garlic, minced
- 2 cups chopped broccoli
Saute olive oil, tempeh and garlic in a large skillet over medium-high heat until temped is golden on each side. Add broccoli and pour sauce over the top, stir and simmer over low heat covered for 15 minutes. Serve and enjoy. Makes 4 servings.
I hate to brag, but this recipe was a success! The tangy balsamic flavors worked very well with the tempehs flavor and slightly nutty texture. The sauce was rich and creamy, really hard to tell there was no dairy in it at all. The original called for beans and spinach, but I felt it was heavy enough with tempeh and hemp seeds and didn’t need beans. Since I was craving broccoli, I went with it and loved it. The little florets absorbed the rich sauce creating a delicious taste and texture.
If you’re a fan of balsamic vinegar, give this fast and simple one-pot meal a try.