Indonesian Tempeh Rice Bowl (Vegan & Gluten-Free)
These comforting Indonesian Tempeh Rice Bowls are incredibly delicious, vegan, chock full of protein, and only take about 20 minutes to make! In this recipe, I'll show you two versions: the traditional version and a modernized maple sesame version!
Ingredients
Option 1: Traditional Indonesian Marinade
- 3 tbsp sweet soy sauce (kecap manis)
- 1 tbsp soy sauce , sub tamari
- 1 tsp sea salt
- 1 tbsp sambal oelek or Sriracha (optional)
- 2 shallots , minced
- 1 clove garlic , minced
- 1 stalk lemongrass , minced
- 1 tsp ginger , grated
- 2 tbsp lime juice
Option 2: Maple Sesame Marinade
- 4 tbsp soy sauce , sub tamari or coconut aminos
- 4 tbsp maple syrup
- 2 tbsp water
- 1 clove garlic , minced
- 1 tsp ginger , grated
- 1/2 tbsp cornstarch
For the Rice Bowl
- 2 tbsp sesame oil
- 1 package (8 oz) tempeh , cubed
- 1 onion , diced
- 1 large carrot , diced
- 1 cup peas or other vegetables
- 2 cups white or brown rice , cooked
- 1 tbsp sesame seeds (optional)
Instructions
- In a large bowl combine marinade ingredients together. Add in cubed tempeh. Cover and set aside for 20 minutes.
- In a large pan, add 2 tbsp sesame oil. Add onion and stir until the onion becomes translucent. Add in carrots and peas. Then, add the tempeh mixture. Stir until all the ingredients are well coated and cooked, about 6-10 minutes.
- Serve over steamed rice. Top with sesame seeds (optional) ENJOY!
Nutrition
Calories: 463kcal
Tried this recipe?Let us know how it was!