Recipes · Dinner · Plant-Based Diet

Tempeh Soy Rice Bowl

Name: Tempeh Soy Rice Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian-inspired
Ingredients: 8 oz Tempeh, block, crumbled by hand; 3 tbsp soy sauce; 2 pouches microwave steamed rice, or two cups leftover rice; 1.5 cups Frozen mixed vegetables; 1 tbsp vegetable oil; 2 stalks Green onion, sliced, optional topping

15 min serves 2 520 calories26 g proteina serving, estimated Plant-Based Diet Gluten-Free Diet Clean Eating Intuitive Eating

This is dinner for nights when you want something warm and savory without much work. Tempeh crumbles get a quick pan-fry with soy sauce until browned and a little crisp, then they go straight over microwave rice with some frozen veggies to round things out. It's a simple, protein-packed vegan bowl that comes together in about 15 minutes with almost no cleanup.

Ingredients

8 ozTempeh, block, crumbled by hand
3 tbspsoy sauce
2 pouchesmicrowave steamed rice, or two cups leftover rice
1.5 cupsFrozen mixed vegetables
1 tbspvegetable oil
2 stalksGreen onion, sliced, optional topping

Method

Microwave the frozen mixed vegetables in a bowl according to package directions, then set aside. 3:00
Heat the oil in a nonstick pan over medium-high heat, then crumble in the tempeh with your hands.
Cook the tempeh crumbles, stirring occasionally, until browned in spots, about 5 minutes. 5:00
Pour in the soy sauce and stir to coat the tempeh evenly, then cook 1 more minute. 1:00
Microwave the rice pouches according to package directions, then divide between bowls and top with the tempeh, vegetables, and green onion. 1:30

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