Vegan Teriyaki Tempeh Bowls
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.
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.