A quick and flavorful dinner, this Vegan Teriyaki Tempeh Bowl, is ready in 30 minutes. Full of hearty protein and veggies coated in a delicious teriyaki style sauce for a satisfying meal for busy nights.
Veggie bowls are kind of like the perfect meal, don’t you think? They’re full of fresh flavor, a variety of textures, and lots of good for you nutrition plus they are quick to make and filling. Add in a delicious sauce and you’ve got yourself a nutrition packed meal that tastes simply amazing. This Vegan Teriyaki Tempeh Bowl definitely hits the spot.
The crispness of the veggies, the chewy texture of the barley, and the nutty flavor of the tempeh combined with the salty, slightly sweet teriyaki sauce is just so delicious. These veggie bowls have just under 300 calories, 9 grams of fat, and a whopping 20 grams of protein, all in a very generous serving size.
ingredients
- soy sauce
- maple syrup
- sesame oil
- rice vinegar
- garlic
- fresh ginger
- corn starch
- tempeh
- green beans
- carrot
- broccoli florets
- shelled edamame
- sesame oil
- barley
See recipe card below for quantities.
instructions
Whisk together all ingredients for the sauce in a small bowl and set aside.
Heat 1 tsp. sesame oil in a large skillet or wok over medium high. Add tempeh and brown on all sides. Remove tempeh from pan and set aside.
Add additional tsp. of oil, if needed and add green beans and carrots. Cook for 5-6 minutes until slightly tender stirring often.
Meanwhile in a pot steam broccoli and edamame for 3-4 minutes until bright green. Be careful not to steam too long or broccoli will fall apart. Drain.
Add tempeh back into skillet with green beans and carrots. Add broccoli and edamame and barley if using. Spoon desired amount of teriyaki sauce over vegetables. Stir and toss to coat veggies cooking for an additional 1-2 minutes or until sauce thickens.
substitutions
If you don’t eat soy, no worries. You can use coconut aminos, omit the tempeh and edamame and toss in cashews. This dish is very versatile so feel free to use whichever vegetables you have on hand.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Recipe
Vegan Teriyaki Tempeh Bowls
Ingredients
For the Teriyaki Sauce
- ½ cup soy sauce
- 2 tablespoon maple syrup
- 1 tablespoon sesame oil
- 2 tablespoon rice vinegar
- 1 garlic clove, minced
- 1 teaspoon ginger, grated
- 1 tablespoon corn starch
For the bowls
- 8 oz tempeh cut into 1 inch pieces
- ½ cup chopped green beans
- 1 carrot, chopped
- 1 crown of broccoli florets, about 2 cups
- ½ cup shelled edamame
- 2 teaspoon sesame oil
- ½ cup prepared barley optional
Instructions
For the Sauce
- Whisk together all ingredients for the sauce in a small bowl and set aside.
For the Veggies
- Heat 1 tsp. sesame oil in a large skillet or wok over medium high. Add tempeh and brown on all sides. Remove tempeh from pan and set aside.
- Add additional tsp. of oil, if needed and add green beans and carrots. Cook for 5-6 minutes until slightly tender stirring often.
- Meanwhile in a pot steam broccoli and edamame for 3-4 minutes until bright green. Be careful not to steam too long or broccoli will fall apart. Drain.
- Add tempeh back into skillet with green beans and carrots. Add broccoli and edamame and barley if using. Spoon desired amount of teriyaki sauce over vegetables. Stir and toss to coat veggies cooking for an additional 1-2 minutes or until sauce thickens.
Did you make this recipe? Let me know!