Tempeh and Vegetable Rice Bowl

Easy and quick asian stir-fry! The tempeh added a nice crunchy texture and peanut-flavor. I love asian bowls but sometimes feel like they can be too heavy. This had the perfect amount of flavor and was not overwhelmed by the sauciness. Definitely recommend!

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What you will need:

• Tempeh

• 1/4 cup rice

• 1/2 head broccoli

• 1/2 zucchini

• 1 handful of mushrooms, sliced

• 2 tbsp sesame oil

• 1/4 cup soy sauce

• 1/2 tbsp nutritional yeast

• Garlic salt and pepper

5 Easy Steps:

1. Slice up couple pieces of tempeh and let marinate in 1 tbsp soy sauce, 1 tsp sesame oil, and garlic salt for 10-15 minutes

2. Put on a pot of water and add rice, let cook until water is fully absorbed

3. In a pan over medium heat add a few tablespoons of water and broccoli, cover and let steam until water is fully absorbed, about 3 minutes. Add sesame oil mushrooms and zucchini. Sauté and mix occasionally.

4. Add soy sauce, nutritional yeast, salt and pepper over vegetables and continue to mix until vegetables begin to soften. Add tempeh, cook for about 4 minutes on each side.

5. Add cooked rice to cooking pan. Fold ingredients into rice, add more soy sauce if needed!