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Tempeh Garlic Ginger Soy Bowl Recipe

Tempeh is a traditional Indonesian high protein staple that is made from fermented soy beans. Now before you get scared, this very high protein food adds a very interesting texture and provides a great plant-based meat alternative to refresh your vegan meal prep.

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What gives this recipe its essence is the sauce itself. Feel free to meal prep the sauce ahead of time and include it in your meal prep throughout the week. 

As I was testing this recipe, the sauce evolved into what I present here - a delicious Asian-inspired sauce that gives this dish its character. I highly suggest you use fresh ginger. That's the 'it' factor for the sauce. 

Use this dish and my other high protein vegan recipes, in your weekly vegan meal prep! 

Tempeh Garlic Ginger Soy Bowl Recipe

COOK TIME:

15 min

PREP TIME:

10 min

YIELD:

4

DESCRIPTION

A quick and simple recipe bowl you can use any day of the week to add a positive flair to your meal prep!

INGREDIENTS

  • 16 ounces Tempeh, diced into bite sizes
  • 1 cup Trifecta bell pepper
  • 1 cup Trifecta mixed veg or broccoli
  • 2 cups Trifecta brown rice
  • 1 teaspoon garlic, minced
  • 1 teaspoon avocado oil
  • 1 avocado, sliced lengthwise, divided into quarters
  • Sauce:

  • 1 teaspoon sesame oil
  • ½ cup tamari, low sodium
  • ½ cup water, tab
  • ½ teaspoon garlic chili (Sambal Olek)
  • ¼ teaspoon Chinese five-spice
  • 3 garlic cloves, minced
  • 1 teaspoon ginger, fresh, grated or 3 teaspoon ginger powder
  • 2 teaspoon honey
  • 2 teaspoon cornstarch
  • 2 teaspoon water, tap

INSTRUCTIONS

  1. For sauce: In a small saucepan, heat 2 teaspoons of avocado oil over medium heat. Add the minced garlic and ginger, and stir often for about 1 minute or until a dark golden color begins to form. Add red pepper flakes, Chinese five-spice and stir for another 30 seconds, until spices are bright. Immediately add the tamari, stir and bring to an aggressive simmer for 3-5 minutes. As the sauce simmers, mix cornstarch and water in a small bowl to make a slurry. Add slurry into the sauce and simmer aggressively for another 3 minutes, or until sauce is glossy and thick. Remove from heat and cover with lid to keep warm.

  2. Heat remaining 1 teaspoon of avocado oil in a large non-stick saute pan over medium-high heat. Add 1 teaspoon of garlic, stir to avoid garlic from burning, and immediately add diced seitan. Mix often. The goal with this step is to sear and develop a golden brown color to the seitan. Once the seitan has caramelized, add the sauce to the pan and stir. Add the Trifecta bell peppers. Coat seitan and veggies evenly and cook for 2 minutes. Remove from heat and keep warm until needed.

  3. Warm up the rice in the microwave for about 2-2:30 minutes, along with the Trifecta broccoli.

  4. Portioning in 4 bowls, plate in each ½ cup of Trifecta rice, ¼ cup of broccoli, and 4.5 ounces of tempeh mix. Garnish with ¼ avocado per bowl, sesame seeds and fresh cilantro.

NOTES

  • Make sure you use low sodium soy sauce or tamari to avoid having the sauce become excessively salty. Add a tablespoon of water to water down the flavor if needed.

NUTRITION FACTS

Servings: 4 | Calories Per Serving: 350

  • Total Fat 10g
    13%
  • Cholesterol 0mg
    0%
  • Sodium 1310mg
    57%
  • Total Carbohydrates 43g
    16%
  • Sugars 3g
  • Protein 27g
  • Vitamin A
  • Vitamin C