Tempeh & Vegetables with Pomegranate Glaze

Name: Tempeh & Vegetables with Pomegranate Glaze
Yield: 4.0
Ingredients: 0.25 cup Low Sodium Tamari; 0.5 cup Pomegranate Juice; 0.25 cup Rice Wine Vinegar; 0.5 cup Water; 2.0 teaspoon Chili Garlic Sauce; 1.0 teaspoon Honey; 1.0 tablespoon Cornstarch; 1.0 tablespoon Canola Or Grapeseed Oil; 6.0 Large White Mushrooms Trimmed And Quartered; 1.0 clove Garlic Minced; 1.0 Red Or Yellow Pepper Cut Into Inch Chunks; 1.0 Small Zucchini Cut Into Inch Chunks; 2.0 Carrots Cut Into Inch Chunks; 1.0 head Broccoli Cut Into Inch Chunks; 8.0 ounce Tempeh Cut Into Cubes; 3.0 Scallions Sliced; 0.25 cup Shelled Unsalted Pistachio Nuts Roughly Chopped

Tempeh & Vegetables with Pomegranate Glaze is a home-style recipe made with Low Sodium Tamari, Pomegranate Juice, Rice Wine Vinegar, Water, Chili Garlic Sauce, and Honey. Serves 4.

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🍽 Serves 4.0

Ingredients

0.25 cup Low Sodium Tamari
0.5 cup Pomegranate Juice
0.25 cup Rice Wine Vinegar
0.5 cup Water

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Method (preview)

1
Seeds of 1 pomegranate
2
Combine tamari, pomegranate juice, vinegar, water, chili sauce, and

honey. Whisk, then add cornstarch, whisking again to incorporate.

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