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Golden Tempeh Nourish Bowl
▸ ▹ Vegan, nut-free, gluten-free
Yield: 3 - 4 servings
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min (excluding soaking and marinating time)
Golden Marinade & Tempeh
1½ cups (375 mL) orange juice (roughly 2 - 3 large oranges)
¼ cup (60 mL) tahini
4 cloves garlic, crushed
1 Tbsp (15 mL) miso paste
1 Tbsp (15 mL) sambal oelek (or other hot sauce)
2 tsp (10 g) freshly grated ginger
2 tsp (8 g) turmeric powder
1 block (250 g) tempeh, cut into ½ inch x 1 inch (1cm x 2cm) pieces
2 Tbsp (16 g) cornstarch or arrowroot starch
1 Tbsp (15 mL) vegetable oil
INGREDIENTS: Red Rice
1½ cups (275 g) dry red rice, rinsed, soaked overnight, drained*
1 mushroom bullion cube**
2 tsp (10 mL) sesame oil
2 portobello mushrooms, thinly sliced (remove stems if woody)
2 medium carrots, peeled, thinly sliced into coins or half-moons
4 cups (150 g) kale, thinly sliced
¼ tsp salt
¼ tsp pepper
Optional Fresh Toppings
Red bell pepper, diced
Black sesame seeds
Green onion, sliced
In a shallow bowl, combine the orange juice, tahini, garlic, miso, sambal, ginger, and turmeric, and whisk to combine. Add the pieces of tempeh and let marinate for as long as possible, either just while you prepare the rest of the recipe, or ideally let it sit and marinate for at least 2 hours or even covered in the fridge overnight to maximise the flavour.
To a medium pot on high heat, add the drained soaked rice, crush in the bouillon cube over the rice, and add in 1½ cups (360 mL) water*. Stir and bring to a boil, then reduce the heat to a gentle simmer and cook partially covered with a lid until the rice is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat, fluff the rice, and leave covered for now.
While the rice is cooking, separate the marinated tempeh from the sauce, and place in a separate bowl. Reserve the leftover sauce as the dressing for the nourish bowl. Sprinkle the cornstarch over the tempeh and toss to combine. Preheat the vegetable oil in a large pan on medium-high heat. When hot, add the tempeh and panfry until the tempeh is golden on all sides, giving the pan a toss every few minutes, this should take about 7 - 8 minutes. Transfer the tempeh to a bowl.
Return the pan to the stove and add the sesame oil and mushrooms. Cook for 3 - 4 minutes, or until the mushrooms start to golden and release their moisture. Add the carrots, kale and a sprinkle of salt and pepper and cook for 3 - 4 minutes, until the kale is bright green and slightly wilted and the carrots are tender but still crunchy. Transfer to their own dish.
To assemble: layer some rice on the bottom of your bowl. Top with a generous heap of sautéed kale mix and pan-fried tempeh. Add the diced bell peppers and top with sesame seeds, roasted cashews and some fresh green onion. Drizzle the golden tahini sauce on top and enjoy!
* If unable to soak the rice overnight, cook according to the package instructions, as more water will need to be needed to cook the rice in.
** If you don't have a bouillon cube, you can also cook the rice in a vegetable stock to flavour it that way instead.
Storage: store in an air-tight container in the fridge for up to 3 days. Store the sauce separately until you are read to eat.
Variations: use broccoli or snap peas in the sauté, or top with fresh shelled edamame for some extra protein.
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