Vegan Tempeh Buddha Bowl Recipe

iklan 336x280 atas
336x280 tengah
300x600

These Vegan Tempeh Buddha Bowls are full of wholesome ingredients like fluffy quinoa, marinated tempeh, carrots, radishes, and green onions!

marinated tempeh in a vegan tempeh buddha bowl

Maybe a bowl full of bright veggies with fluffy quinoa and marinated tempeh! I’m really excited to be sharing these tempeh buddha bowls with you today. I’ve been testing a lot of bowl variations lately and this one was an obvious winner.

Ingredients

  • 1/4 cup soy sauce or tamari
  • 2 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 4 cloves garlic, minced
  • 1/2 teaspoon sriracha
  • 8 ounces tempeh, sliced
  • 1/2 cup quinoa
  • 1 cup water or vegetable stock
  • 1 tablespoon coconut oil
  • 2 teaspoons cornstarch
  • 1/2 cup microgreens
  • 2 carrots, shredded or cut into strips
  • 2 green onions, chopped
  • 2 radishes, thinly sliced
  • Sesame seeds, optional
  • Hemp hearts, optional


Instructions

  1. In a shallow bowl, combine soy sauce, rice vinegar, maple syrup, garlic, and sriracha. Add the tempeh and turn over to coat completely. Marinate 15-30 minutes, turning once.
  2. Meanwhile, place quinoa and vegetable stock in a small pot and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and let cook for 15 minutes or until all the water is absorbed. Turn off the heat and let rest, covered, for 5-10 minutes.
  3. In a large skillet, melt the coconut oil over medium heat. Add the marinated tempeh in a single layer, shaking off any excess marinade. Cook 7-8 minutes, turning once until the tempeh is golden brown.
  4. While the tempeh is cooking, combine 2 teaspoons cornstarch with 1 tablespoon water in a small bowl. Add to the marinade and mix thoroughly.
  5. When the tempeh is done cooking, remove it to a plate. Add the marinade to the pan and stir until thick, about 1 minute. Return the tempeh to the pan and stir to coat. Remove from the heat.
  6. In a large bowl, add a scoop or two of quinoa, then layer in tempeh, carrots, green onions, and radishes. Sprinkle to taste with sesame seeds and hemp hearts.

This article just review from here



336x280

Posting Komentar

0 Komentar