TEMPEH BOWLS W/ TERIYAKI SAUCE

BY Ceres Organics

vegan   

Ready in 30 minutes | Serves 2


Ingredients

TEMPEH BOWLS

1 cup Organic Quinoa, White

1 block TONZU organic tempeh

¼ cup Organic Coconut Aminos Seasoning

1 tablespoon Organic Sesame Oil, Toasted

DRESSING

¼ cup Organic Tamari Soy Sauce

2 tablespoons Organic Mirin

½ tablespoon Organic Sesame Oil, Toasted

½ tablespoon fresh ginger, grated

1 clove garlic, chopped

½ tablespoon Organic Corn Starch (mixed with 2 tablespoons of water)

TO SERVE

2 bunches kale, stems removed and roughly chopped

shiitake mushrooms

1 tablespoon Organic Sesame Oil, Toasted

1 avocado (sliced)

Organic Black Sesame Seeds (to garnish)

Organic Sesame Seeds, Unhulled (to garnish)

Method

Preheat your oven to 220°C and line a baking tray.

Cook the quinoa according to packet directions.

Remove tempeh from package, slice your block into 4 large triangles, and then halve the thickness so you have 8 triangles.

Combine with the coconut aminos and sesame oil in a flat dish, add the tempeh and gently toss to get an even coverage. Leave to marinade for 10 or so minutes while you prepare the other ingredients.

In a bowl, whisk together your dressing ingredients. Transfer to a small pan and simmer over a medium heat for about 3-4 minutes, until sauce thickens, stirring occasionally. Remove from heat and pour into a jar until you are ready to serve up.

Sauté kale and shiitake mushrooms with toasted sesame oil for about 5 minutes.

Over medium to high heat, dry pan fry your prepared tempeh. This should take around 4 minutes for each side, until brown and crispy.

Divide quinoa into bowls and add kale, shittake mushrooms, avocado and tempeh. Pour over dressing and top with sesame seeds. Enjoy!