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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.
Video
TIPS FOR HEALING IBS | vegan low FODMAP recipes
Nutrition
Calories: 567kcal | Carbohydrates: 34g | Protein: 24g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 16g | Sodium: 886mg | Potassium: 902mg | Fiber: 6g | Sugar: 15g | Vitamin A: 8299IU | Vitamin C: 62mg | Calcium: 234mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
I think this may be my new favourite tempeh recipe. The marinade is delicious!
I served this over rice noodles and it was so good! I agree with other comments about needing to double the dressing part of the recipe.
Thanks for the lovely feedback, Ky!
I was delighted with the results of this recipe, though I only got as far as marinating the tempeh. I planned to make the full recipe, but needed a quick protein, so I added the tempeh to a sandwich with some greens, radish slices and carrots. Delicious! I plan to double this recipe next time and experiment with freezing the marinated tempeh. Would be great to have this on-hand for quick summer meals. Thank you for creating this!
We’re glad you enjoyed the recipe, Lanie! Thanks for sharing!
I made this last night and thought it was great! I would need to make double the dressing next time as I used up almost all of it on 2 servings. I’ll have it again tonight and will make more dressing. I did need to thin it out with a few teaspoons of water and I added the juice of half a lime. The dressing was delicious.
I get quite stressed out cooking, but I felt like this recipe was pretty easy because I just made sure I had the slaw part made before the tempeh was done cooking. And rice can just sit there until I’m ready for it. It’s nice to have recipes like this that don’t have a lot of tricky timing involved. I also think next time I could prepare most of this earlier in the day and just cook the tempeh and assemble it at dinnertime.
Thank you! Will recommend to my friends!
Meghan, So glad to hear you loved this recipe!
I am making it right now. Tempeh is marinating and oven is preheating! Can I save the marinade and use it again/elsewhere? Please advise ASAP! Thanks 😊.
Hi Chasity, we hope you enjoyed the rice bowl! And sure, the marinade should keep well for at least a few days 🙂 Enjoy!
This was delicious. My sister is gluten free and low fodmap, and we are both vegan. I made this for a family reunion yesterday. Everyone who tried it liked it. I used tofu instead of tempeh because I’m more familiar with it and like it better. I marinated the tofu for about 2 hours.
Thank you for your lovely comment, Karen! It makes us happy to know that everyone enjoyed the recipe.
I only used the Sempah part of the recipe as I had some other things I needed to use up. This is the first time I’ve tried Sempah and found this to be very flavoursome but I think I cooked it a bit too long as it was quite dry.
Hi Steve, happy to hear you enjoyed the recipe!
This was so flavorful! I only let the tempeh marinate 30 minutes and it was still good. I felt the dressing was too thick so I added water and made 1 1/2 times the recipe. We also added lime which added great zing to the final dinner. Loved it!
Thanks for sharing your experience, Christine! Sorry to hear the dressing was too thick for you but glad to hear you enjoyed it nonetheless.
We did the same! I found the tempeh a bit stodgy but maybe that is the brand or maybe I prefer it fried. The veg and dressing were lovely though.
Thanks for trying the recipe, Lyndsay!
I’ve never been a fan of tempeh, but decided to give this a try. I bought organic tempeh and imagine that this is probably the best that tempeh will ever taste. Even with the steaming, the bitter taste still echoed through.
The marinade was awesome and all the ingredients worked well together, but I’m still not a fan of the tempeh taste, which is the only reason I gave 4★s instead of 5.
I’ll definitely make this again, but next time will substitute tempeh for tofu.
Sorry to hear you’re not a fan of tempeh, Mari! We hope you enjoy the tofu version more but are glad to hear you liked it nonetheless.
Mari try Wiwas brand Tempeh. Order it online on their website. It does not have a bitter aftertaste.
This is my new favourite meal!! I made it last week for the first time. This week I made a double batch! 😍 Thank you! ❤️
Hi Marc, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
Really tasty! I didn’t have rice wine vinegar, so I used a little white wine vinegar and some lemon juice. Mane slaw from what I had on hand: red cabbage, pea shoots, green pepper — all good with that dressing! Thanks for the great recipes!
Thanks for sharing, Bowen! You’re welcome for the recipes 🙂