Maple-Chili Tempeh Bowls with Quick Slaw

Thin slices of tempeh glazed sticky with maple, tamari and chili, over brown rice with a sharp cabbage slaw. Meal-prep food that does not taste like meal-prep food.

Serves 445 minutes plant-basedveggiehigh-proteindairy-free

• ✓Tempeh is whole fermented soybeans, one of the most protein-dense plant foods.
• ✓Red cabbage brings vitamin C and crunch.
• ✓Brown rice is a whole grain, bran and germ still on.
• ✓The glaze is just tamari, maple syrup, vinegar, garlic and chili flakes.

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Ingredients

• •2 blocks (8 oz / 225 g each) tempeh, in ¼-inch slices
• •1 cup / 200 g brown rice
• •3 tbsp tamari
• •2 tbsp maple syrup
• •1 tbsp apple cider vinegar
• •1 clove garlic, grated
• •½ tsp chili flakes
• •2 tbsp neutral oil
• •¼ red cabbage, finely shredded
• •1 carrot, coarsely grated
• •2 tbsp rice vinegar
• •1 tbsp sesame seeds
• •salt

Method

1. Start the rice — brown rice takes about 35 minutes, and everything else fits inside that window.
2. Simmer the tempeh slices in water for 5 minutes — this mellows it — then drain and pat dry.
3. Whisk tamari, maple syrup, cider vinegar, garlic and chili flakes.
4. Toss the cabbage and carrot with the rice vinegar and a big pinch of salt; let it sit and soften while you cook.
5. Brown the tempeh in the oil, 3 minutes a side. Pour in the glaze and let it bubble 1–2 minutes, turning the slices until sticky and lacquered.
6. Build the bowls: rice, slaw, tempeh, sesame seeds over everything.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.