Vegan Sesame Tempeh Rice Bowl
Here’s an easy, delicious low FODMAP recipe for a Sesame Tempeh Rice Bowl that’s featured in my Youtube video on Tips for Healing your IBS. I love making this on Sunday and packing leftovers for lunch.
Ingredients
Marinated Tempeh
- 2 tablespoons rice vinegar
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons no-sugar-added almond butter
- 2 tablespoons toasted sesame oil
- 2 tablespoons pure maple syrup
- 1- inch piece of fresh ginger (peeled and grated or minced)
- 1/4 teaspoon crushed red pepper flakes
- 1 (8-ounce or 227g) block of tempeh
Vegetable Slaw
- 2 medium carrots, cut into matchstick pieces
- 1 medium red bell pepper, cut into thin strips
- 1 cup shredded Napa cabbage
- 1 bunch of scallions (green parts only; the white parts are not low FODMAP)
- 1/4 cup chopped fresh cilantro
- 1/4 cup sunflower seeds
- 1 tablespoon sesame seeds
Dressing
- 2 tablespoons tahini
- 1/2 tablespoon tamari (or soy sauce)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon pure maple syrup
For serving
- Cooked brown rice
Instructions
- Steam the tempeh (optional): Place the block of tempeh in a steamer basket and steam for 10 minutes. This step helps remove the bitter taste characteristic of tempeh. Slice the steamed tempeh into 8 pieces.
- Prepare the tempeh marinade: Whisk together all of the marinade ingredients in a shallow dish or pie plate until smooth. Add the tempeh pieces and coat thoroughly in the marinade. Refrigerate for at least 2 hours or up to overnight.
- Bake the tempeh: Preheat the oven to 375°F (or 190°C). Place the tempeh in an ovenproof dish or on top of a baking sheet and bake for 12-15 minutes, then flip the pieces over and bake for another 5-10 minutes.
- Prepare the veggie slaw: Combine the sliced carrots, bell pepper, Napa cabbage, scallions, and cilantro in a bowl. Top with the sunflower seeds and sesame seeds.
- Make the dressing: In a small bowl, whisk together all of the ingredients until smooth. Pour the dressing over the vegetables and toss well to coat all of the vegetables.
- Serve the veggie slaw over the cooked brown rice and with the baked tempeh pieces on top.
Mium! My partner and I both loved it :) Thanks Nisha!
Anna-Maria, So glad to hear you loved this recipe!
Another hit! I didn’t have any napa cabbage, so used some red cabbage. Also added some thin sliced English cucumber. I steamed the tempeh the night before and marinated it over night. Also made the slaw dressing the night before. Thank you – I love working my way through all your great recipes!
Thanks for sharing your experience, Delnora! We are thrilled the recipe worked out well for you :)
Loved it!!!!!!. Sometimes I make it with cooked veggies too. Thank you
This was super yummy! The marinated tempeh was the absolute win! Amazing, no words can describe the yummy taste! The sauce for the cabbage was also nice, I would have done it less sweet for my taste. We will definitely make this dish again!
This recipe is AMAZING! I had never had tempeh until I tried this dish. I have made it now several times. It is simple to make with easy to find ingredients. My partner and I have loved the leftovers too. The vegetable slaw is amazing on its own too, I have snacked on it by itself.
This looks great, Nisha! Could you use this recipe for tofu instead of tempeh?