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Miso-Ginger Tempeh with Brussels Sprouts and Sugar Snap Peas
with brown rice

Active: 30 min Total: 55 min
Tasty miso gives tempeh, brussels sprouts, and snap peas an umami edge. You'll love enjoying this veggie saute over brown rice.
Smarts: Tempeh is not for everyone, so feel free to substitute another vegetarian protein or skip altogether!


Brown rice (yields ~3 cups):
  • Rice, brown (uncooked) - 1 cup
Miso-Ginger Tempeh with Brussels Sprouts and Sugar Snap Peas:
  • Shallots - 2 bulbs , chopped
  • Brussels sprouts - 1 lb , halved
  • Snap peas - 8 oz , trimmed
  • Tempeh - 8 oz , cubed or chopped
  • Ginger, fresh - 1 Tbsp , grated
  • Miso paste - 1 1/2 Tbsp
  • Rice vinegar - 2 Tbsp
  • Honey - 1 Tbsp
  • Toasted sesame oil - 1 Tbsp
  • Lime juice - 2 tsp
  • Cooking oil - 1 Tbsp


  1. Shallots / Brussels sprouts / Snap peas / Tempeh - Prep as directed. (Can be done up to 3 days ahead)
  2. Make sauce - Grate ginger. Mix grated ginger with miso, rice vinegar, honey, toasted sesame oil, and lime juice.
  3. Brown rice - This makes enough for tomorrow’s dinner. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

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  1. Place brussels sprouts in a microwave-safe dish. Add a splash of water, cover with a wet paper towel and microwave for 2.5 to 3 minutes. (If you prefer not to microwave, boil brussels sprouts in salted boiling water for ~2 minutes.)
  2. Heat a skillet or non-stick pan over medium-high heat. Add cooking oil and tempeh to the pan and saute until golden on the outside, ~3 minutes.
  3. Add shallots, brussels sprouts, and sugar snap peas to pan with miso-ginger sauce and saute for ~5 minutes, until brussels sprouts are golden on the outside and snap peas are tender but crunchy.
  4. Season to taste with salt and pepper and enjoy tempeh veggie saute over brown rice (remember to reserve one third of the brown rice for tomorrow though).



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