Description
Delicious and nutritious vegan bowls featuring steamed tempeh marinated in a flavorful sauce, combined with sautéed onions and vegetable slaw.
Ingredients
Scale
- 12 ounces tempeh
- 3 tablespoons reduced-sodium tamari (or coconut aminos for soy-free option)
- 2 tablespoons rice wine vinegar
- 1 tablespoon sriracha
- 1 teaspoon coconut sugar (or pure maple syrup)
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 tablespoons sesame oil
- 1 cup finely chopped onion
- 10 ounces vegetable slaw
- 1 bunch green onions (finely chopped)
- 1 tablespoon sesame seeds (for topping)
Instructions
- Fill the bottom of a large skillet with about a 1/2-inch of water and bring to a low boil.
- Turn off the heat, add the block of tempeh, cover, and allow to steam for 10 minutes.
- Prepare the marinade by whisking together the tamari, rice wine vinegar, sriracha, coconut sugar, garlic powder, and ground ginger in a large bowl.
- Transfer the steamed tempeh to a cutting board to cool. Crumble the tempeh into the bowl with the marinade and stir until absorbed.
- Warm 2 tablespoons of sesame oil over medium heat in the large skillet. Add the chopped onion and cook for about 3 minutes until translucent.
- Add the marinated tempeh to the skillet and stir, cooking for another 2 minutes.
- Add the entire package of slaw to the skillet. Cook for about 5 minutes, stirring until tender but still crisp.
- Serve warm, topped with green onions and sesame seeds.
Notes
Best eaten fresh the same day, but reheats in a skillet over medium heat if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg