BLACK PEPPER TEMPEH
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1. Preheat the oven to 400Β°F (204Β°C).
2. Bring 1.5 cups of water, rice, and a pinch of salt to a boil. Once boiling, cover, reduce the heat to a simmer, and let cook for 10-12 minutes.
3. Prepare your vegetables and tempeh by cutting them as indicated. Toss your red pepper, onion, celery, and tempeh in a generous splash of oil, then transfer to a lined baking sheet to cook in the oven for approximately 18 minutes.
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5. With about 4-5 minutes left on your vegetables, start heating a large pan with your black pepper sauce over medium-high heat. Once your vegetables and tempeh are done cooking, transfer them to the saucepan and let cook for another 3-4 minutes until the sauce becomes 'sticky' and clings to the ingredients.
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/t/15/assets/black-pepper-tempeh-3-1679240273856.jpg?v=1679240288)
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6. Transfer to a serving bowl along with your rice and garnish with sesame seeds.
7. Enjoy! π ππ
![](https://cdn.shopify.com/s/files/1/0338/2489/9117/t/15/assets/black-pepper-tempeh-5-1679240273987.jpg?v=1679240297)