The Veggie Tree Tempeh Nuggets Recipe

tamari

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce maintains flavor with less salt.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein while white rice is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu provides a similar texture while seitan is often cheaper.

Cut the red onion or shallot in half, peel, and chop.

Heat 2 tablespoons of rice bran oil in a pan over medium-high heat.

Add 2 tablespoons of ginger and garlic to the pan and sauté.

Deglaze the pan with a little mirin.

Add 400 ml of tomato passata or canned tomatoes, tamari soy sauce, peanut butter, and manuka honey to the pan and simmer.

Rinse the short grain brown rice and add it to a pot with water and salt, bring to a boil and then simmer.

Prepare a flax egg by mixing 2 tablespoons of ground flax seeds with 1/4 cup of water and let it absorb.

Grate the tempeh and add it to a bowl with ginger, onion weed, brown rice flour, sesame seeds, and tamari sauce.

Add the flax egg to the mixture and stir to combine.

Oil your hands and form the mixture into nuggets.

Heat oil in a pan and sear the nuggets until golden brown on each side.

Add bok choy to the pan with some mirin and steam until tender.

Check the rice and fluff with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens