Vegan Sesame Tempeh Rice Bowl

Meal plan

Polyol Punisher

See full meal plan

Nutrition Notes

Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons tamari (or soy sauce)
• 2 tablespoons no-sugar-added almond butter
• 2 tablespoons toasted sesame oil
• 2 tablespoons pure maple syrup
• 1- inch piece of fresh ginger (peeled and grated or minced)
• 1/4 teaspoon crushed red pepper flakes
• 1 (8-ounce or 227g) block of tempeh
• 2 medium carrots, (cut into matchstick pieces)
• 1 medium red bell pepper, (cut into thin strips)
• 1 cup shredded Napa cabbage
• 1 bunch of scallions (green parts only; the white parts are not low FODMAP)
• 1/4 cup chopped fresh cilantro
• 1/4 cup sunflower seeds
• 1 tablespoon sesame seeds
• 2 tablespoons tahini
• 1/2 tablespoon tamari (or soy sauce)
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon pure maple syrup
• Cooked brown rice

Preparation

1. 1

   Step 1

   Steam the tempeh (optional): Place the block of tempeh in a steamer basket and steam for 10 minutes. This step helps remove the bitter taste characteristic of tempeh. Slice the steamed tempeh into 8 pieces.

2. 2

   Step 2

   Prepare the tempeh marinade: Whisk together all of the marinade ingredients in a shallow dish or pie plate until smooth. Add the tempeh pieces and coat thoroughly in the marinade. Refrigerate for at least 2 hours or up to overnight.

3. 3

   Step 3

   Bake the tempeh: Preheat the oven to 375°F (or 190°C). Place the tempeh in an ovenproof dish or on top of a baking sheet and bake for 12-15 minutes, then flip the pieces over and bake for another 5-10 minutes.

4. 4

   Step 4

   Prepare the veggie slaw: Combine the sliced carrots, bell pepper, Napa cabbage, scallions, and cilantro in a bowl. Top with the sunflower seeds and sesame seeds.

5. 5

   Step 5

   Make the dressing: In a small bowl, whisk together all of the ingredients until smooth. Pour the dressing over the vegetables and toss well to coat all of the vegetables.

6. 6

   Step 6

   Serve the veggie slaw over the cooked brown rice and with the baked tempeh pieces on top.

7. Bon appetit!