Easy Tempeh Recipes
Recipes in this Video
The Buddha Bowl, often associated with health-conscious eating, originated in the United States as a way to combine various nutritious ingredients in one dish. Traditionally, it features a balance of grains, proteins, and vegetables, reflecting a holistic approach to meals. This vegan version highlights tempeh as a protein source, making it popular among plant-based eaters. Today, Buddha Bowls have gained global popularity, with endless variations to suit different tastes and dietary preferences.
Ingredients
- ●tempeh
- ●quinoa
- ●spinach
- ●carrots
- ●cucumber
- ●avocado
- ●chickpeas
- ●red cabbage
- ●olive oil
- ●soy sauce
- ●sesame seeds
- ●garlic
- ●ginger
- ●lime juice
- ●salt
- ●black pepper
Instructions
- 1Cook quinoa according to package instructions until fluffy, about 15 minutes.
- 2Steam spinach until wilted, about 3-4 minutes.
- 3Dice tempeh and marinate in soy sauce, garlic, and ginger for 15 minutes.
- 4Heat olive oil in a skillet over medium heat and sauté marinated tempeh until golden brown, about 5-7 minutes.
- 5Shred carrots and red cabbage; slice cucumber and avocado.
- 6In a bowl, layer cooked quinoa, sautéed tempeh, spinach, chickpeas, shredded carrots, cucumber, and red cabbage.
- 7Drizzle lime juice over the bowl and sprinkle with sesame seeds.
- 8Season with salt and black pepper to taste.
- 9Serve immediately or store in the fridge for meal prep.
Ingredient Alternatives
tempeh
Healthier: tofu
Cheaper: seitan
Tofu is lower in calories, while seitan is more affordable and high in protein.
quinoa
Healthier: farro
Cheaper: brown rice
Farro adds more fiber, while brown rice is a budget-friendly grain.
avocado
Healthier: mashed peas
Cheaper: cooked pumpkin
Mashed peas provide creaminess with fewer calories, while cooked pumpkin is cost-effective.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point, while canola oil is more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●8 oz tempeh, cubed
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 bell pepper, sliced
- ●1 cup broccoli florets
- ●2 cloves garlic, minced
- ●1 tsp ginger, minced
- ●1 tbsp vegetable oil
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Heat the vegetable oil in a large skillet over medium heat.
- 2Add the cubed tempeh and cook until golden brown, about 5-7 minutes.
- 3Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- 4Add the sliced bell pepper and broccoli florets to the skillet, stirring well.
- 5Pour in the soy sauce and sesame oil, mixing everything together.
- 6Season with black pepper and red pepper flakes if using.
- 7Continue to stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
- 8Remove from heat and serve immediately over rice or noodles.
Equipment
Ingredients
- ●1 cup tempeh, cubed
- ●2 cups mushrooms, sliced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 cup coconut milk
- ●2 tbsp olive oil
- ●1 tsp thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp soy sauce
- ●1 tbsp lemon juice
- ●Fresh parsley for garnish
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Add cubed tempeh and cook until golden brown, about 5-7 minutes.
- 5Add sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
- 6Stir in coconut milk, thyme, salt, black pepper, soy sauce, and lemon juice.
- 7Bring the mixture to a simmer and cook for 10 minutes, allowing the sauce to thicken.
- 8Taste and adjust seasoning if necessary.
- 9Remove from heat and let it sit for a few minutes to cool slightly.
- 10Serve warm, garnished with fresh parsley.
Equipment
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