In a bowl, combine the toasted sesame oil, soy sauce, maple syrup and vegetable broth.
2
Cut the tempeh into triangles and place in a pan. Pour the vegetable
broth mixture over the tempeh. Simmer on high heat, until the broth is
absorbed, about 15 minutes.
3
Sauce: Combine maple syrup, vegetable oil, powdered garlic, soy sauce
and nutritional yeast. Mix well. If too thick add a little water.
4
Serve in a bowl along with quinoa, sunflower sprouts, minced red pepper and garnish with pumpkin seeds.
