Description
An easy plant-based meal of citrusy coated tempeh and snow peas over a bed of rice. Delicious and ready in under 30 minutes!
Ingredients
Scale
Sauce:
½ Cup vegetable broth
¼ Cup agave nectar
¼ Cup Orange Juice
4 Tbsp Rice Vinegar
3 Tbsp Liquid Aminos or Soy Sauce
1 Tbsp Sriracha or Chili Sauce
2 tsp Grated Ginger
3 Cloves Garlic (Minced)
Thickener:
2 Tbsp Tapioca Starch
1/4 cup Vegetable Broth
Main:
1 Cup Snow Peas(Trimmed)
1 8 oz. Package of Tempeh (Diced into Cubes or Triangles)
Garnish:
1 Bunch Green Onion (Garnish)
Orange/Zest (Garnish)
Instructions
- Prepare all fresh produce and cut tempeh.
- Preheat the oven to 400°F and start making the rice as per directions on package.
- Arrange tempeh and snow peas on a baking sheet coated with a thin layer of oil.
- In a sauce pan over medium high heat, combine the ingredients for the sauce. While the sauce comes to a boil, combine the thickener in a small bowl.
- Once the sauce is boiling add the thickener to the sauce and reduce the heat to low. Stir constantly until the sauce becomes a gooey consistency. Remove from heat.
- Brush the tempeh and snow peas with the prepared sauce and bake for 10 minutes.
- Flip the tempeh over and brush again with the sauce. Bake for an additional 10 minutes.
- Serve on a bed of rice or another grain and garnish with fresh green onion, orange slices and orange zest, if desired. Enjoy!
Notes
- Serve over a bed of rice or another grain of your choosing.
Keywords: Sticky Orange Tempeh Bowls
