Tempeh Steak, Baby Potatoes and Broccoli Skillet

This is an easy vegan tempeh steak, baby potatoes and broccoli skillet recipe with an absolutely delicious marinade packed with plant based Worcestershire sauce, smoked paprika, rosemary and all the good stuff. It’s savory, hearty and a relative snap to pull off in the kitchen.

This recipe makes ~4 servings.

Two things…

• For the vegan Worcestershire sauce in the tempeh steak marinade, you can use store bought or make your own from scratch. If you DIY it, the UVK version yields exactly the amount you’ll need for this recipe.

• While I used baby broccoli, I have also used regular broccoli florets in the past with no issue. And I haven’t tried it, but asparagus feels like it would work very nicely. If you do or you try something else you really like, I’d love to learn from you.

I hope this one is a big hit! And take a peek at other UVK recipes like Seitan Steak Sandwich, Lemon Mint Potato Salad, Vegan Broccoli Pasta Salad with Italian Herb Dressing, Roasted Baby Carrots with Leeks, Lemon Zest and Parsley, Lemon Tahini Farro Bowl with Broccoli, Mushrooms and Peppers, Tempeh Sausage Marinade, and more.

Tempeh Steak, Baby Potatoes and Broccoli Skillet

Tempeh Steak Marinade

⅓ cup vegan Worcestershire sauce (use store bought or make your own)

1 Tbsp reduced sodium soy sauce (or low sodium gluten free tamari)

2 large garlic cloves, finely chopped

1 tsp smoked paprika

½ tsp dried rosemary

Skillet

16 ounces tempeh (I used two 8 ounce packages of Lightlife Original Tempeh), cubed

3 Tbsp olive oil

3 cups quartered baby potatoes

2 cups broccoli florets

1 shallot, thinly sliced (OR ~½ cup thinly sliced shallot)

1. Add the tempeh steak marinade ingredients to a large mixing bowl. Stir together until well combined. Set aside.

2. Fill a large, deep skillet with ~1″ inch water. Cover with a lid and bring to a rapid boil. Add the tempeh cubes. Blanch for 4 minute. Drain and add the tempeh cubes to the steak marinade. Stir to combine. Set aside, but every now and then, give it another stir to make sure they evenly marinate.

3. Dry the skillet and return it to the stove. Add 2 Tbsp olive oil and the baby potatoes. Pan fry over medium-low heat until they are cooked through and browned on all sides (~15 minutes).

4. Add the shallots and broccoli florets. Stir around over medium-low heat until the onions are soft and the broccoli is bright green and tender (~3-5 minutes). Spoon onto the plate with the potatoes.

5. Return the skillet to the stove. Add 1 Tbsp olive oil and the tempeh steak cubes (reserve the marinade, because you may want to use it later!). Pan fry over low heat until the tempeh is cooked through (~5-7 minutes).

6. Once the tempeh steak is cooked through, stir in the baby potatoes, broccoli and shallots. Stir together. Taste and adjust flavors, if needed (drizzle in more marinade? more soy sauce?). Serve.