Vegan Teriyaki Tempeh Bowl

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If you’re looking for a highly satiating, satisfying and protein-packed lunch or dinner, then this recipe is my present to you. Soft, textured, slightly spicy, and deep in flavour, while providing a whopping 33g of good-for-you plant protein and 11g of nutritious fibre. So simple to make and perfect for a working week meal prep.

Serves: 4 | Total Cooking Time: 30 minutes

Ingredients

• 500g tempeh

• 2 large carrots, finely diced

• 2 inches fresh ginger, grated

• 200g mushrooms, sliced

• 2 garlic cloves, diced

• 1-2 fresh red chilli’s, sliced and deseeded (or you can use 2 tsp dried chilli flakes)

• 1 tbsp brown miso paste (optional, but recommended)

• 200g uncooked wholegrain rice, gluten free if needed

Teriyaki Sauce: (can use store-brought, also, if prefer)

• 170ml soy sauce or tamari

• 1 tsp syrup of choice (I used date)

• 1 tbsp balsamic or apple cider vinegar

• 1/4 tsp ground ginger, or 2 tsp fresh grated ginger

• 1.5 tbsp cornflour

• 40ml water

Instructions

1. Prepare all ingredients as per ingredients list. To make life easier, I place my carrots, chilli, and tempeh in a food processor to create a lovely crumbly mince mixture. If you don’t have a food processor, then simply dice these ingredients up as fine as you can get them.

2. Cook rice as per packet instructions.

3. Heat a large fry pan/wok over medium-high heat. Add a little oil, then once hot, add the mushrooms, ginger and garlic. Sauté for a few minutes until the mushrooms have softened.

4. Add the minced tempeh mixture and fry, stirring every so often for 8-10 minutes or until browned.

5. Meanwhile, make the teriyaki sauce by whisking the soy sauce, syrup, vinegar, and ginger in a small sauce pan until combined. Then place on medium-high heat until it begins to boil.

6. Once boiled, reduce the heat to simmer and mix the corn starch and water together in a small bowl/cup. Whisk, continuously, the corn starch mixture into the saucepan until it thickens. Then remove form the heat.

7. Pour the teriyaki sauce into the Tempeh mixture pan, along with the miso paste. Stir in, and allow to cook for a further minute.

8. Serve the teriyaki mince with your cooked rice and a generous amount of freshly chopped salad. ENJOY!!!

If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.