Tempeh bowl

Recipe = vegan

Tempeh bowl

A delicious vegan and gluten-free recipe ready in 20 minutes with only 7 ingredients.

You can replace the rice noodles with regular rice and the carrots with whatever vegetables you want, depending on what you have on hand.

Servings: 2


• 150 g rice noodles

• 500 ml of water

• 3 carrots (cut into julienne)


• 1 tempeh

• 125 ml vegetable stock

• 2 teaspoons. sesame oil

• 3 tablespoons. maple syrup

• 2 teaspoons. sesame seeds

• 2 teaspoons. tamari sauce (optional)


• sliced spring onions

• fresh coriander

• avocado

Cooking method:

• Cook noodles according to the directions on the package.

• Cut the tempeh into cubes and put it in a sauté pan with the water and vegetable stock and boil it.

• Reduce the heat, add the sesame oil, maple syrup and sesame seeds. Simmer for about ten minutes until the liquid is completely absorbed and the tempeh becomes slightly sticky.

• Optional: deglaze the tempeh with 2 tbsp. tablespoon of tamari (or soy sauce) over high heat before serving.

• Put everything in a bowl or deep plate and garnish with toppings of your choice.


Recipe and picture:



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