Vegan Asian BBQ Tempeh Bowl
Introduction
Today's recipe is a delightful fusion that marries the heartiness of American BBQ with the exotic zest of Asian flavors. This Vegan Asian BBQ Tempeh Bowl is not just a meal; it's a journey through cultures, offering a tangy, savory, and slightly sweet experience that will invigorate your lunchtime.
Ingredients
- 2 cups of tempeh, cut into cubes
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1 cup cooked brown rice
- 1/2 cup shredded purple cabbage
- 1 carrot, julienned
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon sesame seeds
- Lime wedges, for serving
Instructions
- In a bowl, combine soy sauce, hoisin sauce, sesame oil, garlic, ginger, maple syrup, vinegar, and smoked paprika to create the marinade.
- Add the tempeh cubes to the marinade and let sit for at least 30 minutes, or overnight for deeper flavor.
- Heat a skillet over medium heat and cook the marinated tempeh until all sides are golden and crispy, about 10 minutes.
- Assemble the bowl: start with a base of brown rice, add cooked tempeh, and top with shredded cabbage, julienned carrot, and chopped cilantro.
- Sprinkle sesame seeds over the bowl and serve with lime wedges on the side.
Enjoy this Vegan Asian BBQ Tempeh Bowl as a vibrant, nourishing option that brings a burst of flavor to your day. Perfect for a cozy meal or as a standout dish at your next gathering, it’s sure to impress both vegan and non-vegan guests alike!
Emily
| Nutritionfacts | Calories: 350, Fat: 13g, Carbohydrates: 40g, Protein: 21g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | soy, sesame, gluten (from tempeh depending on brand) |