You are here: Home » Recipes » Tempeh with Broccoli, Walnuts and Apples Tempeh with Broccoli, Walnuts and Apples Recipe by Relish Contributor Yield 4 servings The texture of the tempeh blends well with the mild sweetness of the apples and crunch of the walnuts in this vegetarian main dish. PrintEmail This entree may be served hot or chilled. Try it warm over spinach linguine or angel-hair pasta. Ingredients 2 teaspoons canola or pure olive oil8 ounces tempeh, cut into bite-size pieces3 cups small broccoli florets2 teaspoons water1 apple, cored and diced2 teaspoons grated ginger root1/2 cup walnut pieces2 teaspoons low-sodium tamari or soy sauce1/4 teaspoon cayenne pepper1 tablespoon fresh lemon juice Instructions Heat oil in a large nonstick nonreactive skillet over medium heat. Add tempeh and saute 2 minutes or until browned. Add broccoli and continue sauteing 2 minutes, adding a few teaspoons of water to prevent sticking. Add diced apples, gingerroot and walnuts; saute 1 minute. Stir in tamari or soy sauce, cayenne pepper and lemon juice; heat through.