SESAME-HONEY TEMPEH & QUINOA BOWL RECIPE | EATINGWELL
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal. Serve with sesame breadsticks.
Provided by EatingWell Test Kitchen
Categories Healthy Quick & Easy Tofu Recipes
Total Time 30 minutes
Number Of Ingredients 14
Steps:
- To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
- To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
- To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
- Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
- Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.
Nutrition Facts : Calories 535.5 calories, CarbohydrateContent 52.8 g, FatContent 26.8 g, FiberContent 4.6 g, ProteinContent 27.8 g, SaturatedFatContent 4.5 g, SodiumContent 587.6 mg, SugarContent 17.3 g
KOREAN BBQ TEMPEH GRAIN BOWL RECIPE | EATINGWELL
If you're a tempeh skeptic, you've probably never had the firm soy-based slabs slathered with a sweet-and-spicy barbecue sauce. We give this easy BBQ tempeh combo a punch of umami with tamari and add a little heat courtesy of gochujang. It's easy to put your own spin on this recipe; see Variations (below) for some riffs.
Provided by Adam Dolge
Categories Healthy Vegetarian Rice Recipes
Total Time 35 minutes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Set a wire rack on a rimmed baking sheet and coat with cooking spray.
- Whisk 1/4 cup water, 4 tablespoons vinegar and 1 tablespoon each tamari and brown sugar in a medium bowl. Add cabbage and radishes and toss to combine. Set aside, tossing occasionally.
- Meanwhile, combine the remaining 1 tablespoon vinegar, 3 tablespoons each tamari and brown sugar, gochujang, garlic and ginger in a small saucepan. Bring to a simmer over medium-high heat. Cook, stirring occasionally, for 2 minutes. Whisk the remaining 1/4 cup water and cornstarch in a small bowl. Slowly add the cornstarch mixture to the sauce, whisking constantly. Cook until thickened, about 1 minute.
- Pour half the sauce into a medium bowl and add tempeh; gently toss to coat. Transfer the tempeh to the prepared rack. Bake until the sauce is tacky, about 15 minutes. Return the tempeh to the bowl and add the remaining sauce. Gently toss to coat.
- Divide rice among 4 bowls. Transfer the pickled vegetables to the bowls using a slotted spoon; drizzle with the liquid, if desired. Top with the tempeh and sprinkle with cilantro.
Nutrition Facts : Calories 333.2 calories, CarbohydrateContent 51.8 g, FatContent 7.3 g, FiberContent 3.1 g, ProteinContent 17.5 g, SaturatedFatContent 1.7 g, SodiumContent 817.1 mg, SugarContent 15.4 g
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Total Time 10 minutes
Category healthy, vegetarian, dinner, lunch, salad
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Total Time 10 minutes
Category healthy, vegetarian, dinner, lunch, salad
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