Tempeh and vegetable brown rice bowl

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This was something a little different than what I usually make, and it was delicious! I'll definitely make this again.

I started by making a batch of sautéed teriyaki tempeh.

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While I almost always make white sushi rice (Nishki brand), I thought I'd try something a little different and make some long-grain brown rice instead. I made it in the rice maker.

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You could pick almost any vegetables you want, but I selected carrot, celery and broccoli.

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I cooked the carrot and celery in a sauté pan for a few minutes before adding the broccoli. When the broccoli was almost done, I added the cubed tempeh.

Season with garlic powder, freshly ground black pepper, stir-fry sauce and soy sauce. This dish is kind of salty, but I like salty.

I use Lee Kum Kee vegetarian stir-fry sauce, even in my dishes with meat, because I like the flavor. The Kikoman stir-fry sauce is okay, too.

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Put a little rice in the bottom of the bowl. There's probably 3/4 cup here.

ate.2014.06.16.c8.jpgAnd add the vegetables and sauce over the top. That's it! It was delicious.

You could also mix the rice into the vegetables in the sauté pan, which would basically be fried rice instead.

This dish should be vegetarian. Also vegan.


Update October 7, 2014
: You can also make this with plain temeph (I used 3-grain), right out of the package. The stir-fry sauce has enough flavor that it still has a good flavor.

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This page contains a single entry by Rick Kasguma published on June 16, 2014 5:04 PM.

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