Thai Tempeh and Veggie Bowls from The New Whole30
Servings 3
Ingredients
For the Tempeh
- 2 (8-oz) packages tempeh drained
- ½ cup coconut aminos
- ¼ cup unseasoned rice vinegar
- ¼ cup fresh orange juice
- 2 tsp toasted sesame oil
- 1 tbsp olive oil
For the Vegetables
- 1 tbsp coconut oil or extra-virgin olive oil
- 1½ cups broccoli florets
- 2 medium carrots peeled and cut into matchsticks
- 1 cup snow peas sliced in half diagonally
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
For Serving
- ¼ cup chopped peanuts
- Chopped fresh cilantro and Thai basil (see Tip)
- Lime wedges
- Plant-Based Whole30-compatible sriracha or hot sauce (optional)
Instructions
Make the tempeh
- PLACE a vegetable steamer in a large skillet; add water to just below the steamer basket. Bring the water to a boil, then add the tempeh to the steamer basket. Reduce the heat to low, cover, and simmer for 10 minutes. Transfer the tempeh to a cutting board and dice.
- IN a small bowl, combine the coconut aminos, vinegar, orange juice, and sesame oil. Reserve ½ cup for serving, and pour the remaining into a resealable plastic bag. Add the tempeh, seal the bag, and marinate for at least 30 minutes, or up to 24 hours. Drain the tempeh and discard the marinade.
- HEAT the olive oil in a large, preferably nonstick, skillet over medium heat. Add the tempeh and cook, stirring occasionally, until browned and cooked through (an instant-read thermometer reads 165°F), 5 to 8 minutes.
Make the vegetables
- IN a large skillet, heat the coconut oil over medium heat. Add the broccoli and carrots and cook, stirring frequently, until almost tender, 3 to 5 minutes. Stir in the snow peas, garlic, salt, pepper, and red pepper flakes (if using), and cook until the vegetables are tender, about 2 minutes.
- SERVE: Divide the tempeh and vegetables among three serving bowls and drizzle each with the reserved marinade. Top with the peanuts and herbs, and serve with lime wedges and sriracha (if using).
Notes
Tip: Thai basil is native to Southeast Asia and its cuisines. Its flavor is crisp and pungent, adding a fresh, herbal flavor that is markedly bolder and spicier than its sweet Italian cousin. If you can’t find Thai basil in your local grocery store, you can substitute sweet basil. You can also add a dash of fresh mint for an extra punch of flavor.