Korean Tempeh Shiitake Bowl

This Korean Tempeh golden oak mushroom Bowl is straightforward, filling and created with delicious Saffron Road Korean Stir-fry sauce. Enjoyed with rice, kimchi and greens!

Korean Tempeh Shiitake Bowl

With many folks upping their vegetarian meal intake in Gregorian calendar month, finding delicious recipes that ar easy-to-make is crucial. Convenience may be a vast and for therefore several busy individuals, and typically obtaining ahead with pre-made helpers works dead. you'll be able to have a tasty, plant-based meal – sort of a bowl, for instance – wherever your favorite sauce is prepared to travel, and cuts time (and dishes) down. Enter: the Korean Tempeh golden oak mushroom Bowl! created drool-worthy with the utilization of Saffron Road’s Korean fry Sauce.

I’m attending to tell you a weensy bit regarding my personal life, to present you the partial inspiration for this instruction. My partner is that the furthest person from a cook you may ever meet. He lawfully chuck out for nearly each meal and is aware of solely what foods he doesn’t like (eeewww.. quinoa! *eyeroll*). But, even he, will discover the way to cook rice and steam a vegetable. I do know this as a result of he once bragged regarding it by texting Maine photos of this important occasion. It’s quite the most effective.

Korean Tempeh Shiitake Bowl

That being same, I took what beginner cooks could or might not understand into thought whereas creating this delectable Korean Tempeh golden oak mushroom Bowl. Hard-boiled Basmati rice is perfumed and straightforward, then a hearty inexperienced is steamed over the rice, whereas it’s change of state. Once thinking of the protein/main portion of this dish, I checked out the variability of simmer sauces from Saffron Road Foods – five of that ar vegetarian – for a few ideas.

The Korean fry Sauce caught my eye and craving and that I in real time needed to use it! Then I believed, some vegetarian kimchi during this combine for a few tang and probiotic perks would be good. (Check your kimchi’s ingredients initial to create positive there's no fish sauce, etc.) on balance was same and hard-boiled, this bowl was super satiating, nice to seem at, and even higher to eat.

Korean Tempeh Shiitake Bowl

INGREDIENTS :
  • 1 cup uncooked basmati rice
  • 2 cups water
  • 1/2 cup slivered red onion
  • 1 cup Vegan Korean kimchi
  • 2 cups hearty greens, chopped/packed firmly i.e. kale, collards, bok choy, etc.
  • 1 tablespoon rice vinegar
  • 8 ounces tempeh 1/2-inch cubed
  • 1/2 tablespoon toasted sesame oil
  • 1 sliced red jalapeno optional
  • 3.2 ounces shiitake mushrooms large chop
  • 7 oz packet Saffron Road Korean Stir Fry Simmer Sauce
  • 1 teaspoon black sesame seeds

INSTRUCTIONS :
  1. In a pot, or rice cooker, place rice, water and rice vinegar. Bring to a boil, then adjust heat to a simmer. Cook with lid on for 16-20 minutes.
  2. In a saute pan over medium heat, place cubed tempeh. Line pan with 1/2-inch of water, and cover with a lid. Steam tempeh for 10 minutes.
  3. When the tempeh is done, drain water and place tempeh in a bowl to the side. Place sesame oil in the pan, warming it over medium heat. Once hot, add onions and jalapeƱo, and saute until onions become translucent.
  4. Add tempeh, and shiitake mushrooms to the pan, cooking over medium heat and browning the tempeh. Cook until mushrooms have reduced in size. Add sauce packet to pan (reserving 1/4 cup for drizzling), adjusting heat to low. Simmer for 5-7 minutes.
  5. While tempeh mushroom mixture is simmering, steam greens over the rice (whether using a stacked rice cooker, or an in-pot colander), until soft, and vibrant green. Do not over cook.
  6. Once everything is done, fluff rice with a wooden spoon and divide it between 4 bowls. Next, divide greens, kimchi and tempeh mixture between bowls. Top with black sesame seeds and additional drizzle of Korean Stir Fry Sauce, if you would like. Serve while hot and enjoy!



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