vegan asian

This protein-rich teriyaki tempeh has a thick sauce and a fantastic meaty texture. It feels like you&#039;re eating in an Asian restaurant! Served with rice and garnished with vegetables, spring onion and sesame seeds. Satifying in everyway!

The Best Teriyaki Tempeh

neutral oil (such as olive oil)

150 ml tamari (or soy sauce

garlic

ginger

g brown sugar

cornstarch

tbsp rice vinegar (apple cider vinegar

2-3 spring onions (chopped finely)

tbsp sesame seeds

Some cooked quinoa / rice

radishes,

Vegetables

In a blender / food processor, blitz up the soy sauce / tamari with the garlic and ginger.

Place the mixture in a pan with the sugar, and cook until the sugar dissolves. Allow it to gently come to the boil while stirring, cooking it for around 10 minutes.

Combine the cornstarch with 4 tbsp water.

Turn the heat right down on the pan and add the cornstarch, mixing it in well. This will make the teriyaki sauce thicken.

Turn off the heat, then add the vinegar. The sauce is now ready to use!

First make the teriyaki sauce:

Cut the tempeh into rectangles that are about a centimetre thick (½ inch) and a few centimetres long (1½ inches). Alternatively, rip the tempeh into pieces for a more vegan ‘chicken’ kind of look. To be honest, any shape is fine!

Heat up a frying pan with the oil on a medium heat. Once hot, add the pieces of tempeh. Give them a cook on each side for a few minutes so they are browned and also cooked through.

Add the tempeh pieces to the teriyaki sauce and coat them in it.

Take out each piece of coated tempeh and put on a serving dish. Any remaining sauce you can save for later, or have as extra for drizzling.

Then make the teriyaki tempeh:

Put rice or quinoa in a bowl, plus other delicious vegetables like steamed baby corn &amp; mange tout.

Place the teriyaki tempeh on top of the rice.

Drizzle over extra sauce.

Add your extras for garnish; spring onion, sesame seeds and radish.

To serve:

Sticky, sweet, sesame coated general tso's tempeh is&nbsp; vegan, WFPB friendly, oil-free optional and only takes 10 minutes to make. This high protein, plant-based dish is a great healthy asian alternative to your favorite take-out food.&nbsp;

General Tso's Tempeh

tempeh (I used an 8 oz package)

sesame seeds (to sprinkle on top)

green onions (garnish)

coconut aminos

tbsp rice vinegar

potato starch (can sub arrowroot or tapioca starch)

maple syrup

sesame oil or sesame paste

ginger powder

garlic powder

red chili flakes (optional

Cut tempeh into triangles and grill in a pan on medium to high heat on golden brown on each side (about 3-4 minutes per side)

While tempeh cooks, add all the sauce ingredients into a bowl and whisk together.&nbsp;

When the tempeh is totally done cooking, turn the stove down to a low simmer and add the sauce. Make sure to coat the tempeh evenly in the sauce.&nbsp;

Continuously combine the tempeh with the sauce - you will notice it will almost immediately start to thicken.&nbsp;

Once the tempeh is evenly coated, remove from heat and serve!&nbsp;

Sprinkle sesame seeds on top and garnish with green onions.&nbsp;

Top 2 vegan asian recipes from across the web

The most viewed vegan asian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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The Best Teriyaki Tempeh

General Tso's Tempeh

Top 2 vegan asian recipes from across the web

The most viewed vegan asian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Teriyaki Tempeh

General Tso's Tempeh

The most viewed vegan asian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine