April 28, 2015

maple soy tempeh bowl


My first recipe from our hotel... I'm really thankful for the grill here because with no oven... things can get tricky.  Unfortunately the lighting here isn't the best (as you can tell) for pictures, and I wish I had flipped my mushrooms onto their side, etc etc etc... because this picture doesn't do it justice.  Unfortunately... there are no do overs!:)

So... as you can see (yes, I brought my juicer and coffee maker) the kitchen is tiny, but at least there is a dishwasher!!!  Now if I can cook in this... you don't have an excuse not too either!;) 

This dish was way to good not to share!  This is perfect for any vegan, vegetarian, or just a Meatless Monday!  With the grilled mushrooms and tempeh, you don't even miss the meat.  You could also use rice, I just happened to have quinoa on hand and don't plan on moving it again;)  

Servings 4-6
Total Time 45 minutes

  • 2, 8 ounce packages tempeh, cut diagonally into 4 triangles then cut each triangle in half horizontally (to thin out)
  • 6 tablespoons Bragg's Liquid Aminos or soy sauce
  • 6 tablespoons maple syrup
  • 2 teaspoons rice vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne (optional)
  • 4 portobello mushrooms
  • 2 cups quinoa, cooked according to package directions
  • 2 tablespoons olive oil
  • 4-6 cups green beans, rinsed
  • course salt
  • freshly ground black pepper
  • sesame seeds for garnish


1.  In a small bowl, stir together the  Bragg's, maple syrup, rice vinegar, garlic, and paprika.  Reserve 2-3 tablespoons of the marinade in a small dish to use later as a drizzle.

2.  Place the pieces of tempeh flat in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally.

3.  Meanwhile, in a medium saucepan or skillet, over medium-high heat, add the olive oil.  When hot add the green beans, season with salt and pepper, and cook covered for 10-12 minutes total, stirring every 2-3 minutes, letting them sit and get char marks.  Cook until desired tenderness.  Remove the pan from the heat and set aside. 

4.  Heat a grill on medium-high.  When hot add the tempeh and mushroom caps.  Grill both for 2-3 minutes and then flip and grill for another 2-3 minutes, brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh and mushrooms are toasted, deep, golden brown remove.

5.  Slice the tempeh and mushrooms into thin strips.

6.  Serve the tempeh, mushrooms, and green beans over a bed of quinoa.  Drizzle with the reserved marinade.  Enjoy!!!!

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