▷ Sheet Pan Tempeh Teriyaki Bowl! Vegan Tempeh Recipe

Gluten-Free » Sheet Pan Tempeh Teriyaki Bowl! Vegan Tempeh Recipe

Discover a delicious Sheet Pan Tempeh Teriyaki Bowl! This easy vegan recipe is perfect for a quick, flavorful meal packed with nutrients.

Deliciously Easy and Wholesome Plant-Based Meal in One Pan

Discover a delicious and easy recipe for a Tempeh Teriyaki Bowl that is both vegan and gluten-free. This sheet pan meal can be prepared in just 30 minutes, making it perfect for a quick yet healthy dinner. The recipe calls for basic ingredients like tempeh, bell pepper, zucchini, and onion, which are combined with a flavorful teriyaki sauce made from low-sodium soy sauce, coconut sugar, rice vinegar, sesame oil, garlic, and ginger. The dish is not only high in protein but also packed with vibrant vegetables.

To prepare, simply chop the vegetables and tempeh, mix the sauce, and combine everything on a baking sheet. Bake for 25 to 30 minutes until the tempeh and veggies are nicely browned. Serve it over cooked rice or noodles, and top it with fresh cilantro and a lime wedge for an extra burst of flavor. This recipe is not only straightforward but also customizable, allowing you to adjust the spice level according to your preference by adding red chili flakes.

Savory Harmony: A Wholesome Vegan Delight in Every Bite!

If you’re looking for a really quick 30 minute meal that is so minimal effort that is so delicious and high in protein and is nutritious and full of veggies you have got to try this sheep pan Teryaki Tempe Bowl it’s going to literally rock your world okay so the ingredients list for this recipe is very very simple and.

We’re going to start out with Tempe now if you’re not sure what Tempe is Tempe is a fermented probiotic soybean product or you can call it a loaf it’s like a soybean loaf this here is happy little bacterial cultures and mold but it’s good for you it’s healthy mold it’s happy mold it’s good for your tummy okay now when it comes to the Tempe usually.

The ones you’d buy in a store are kind of flatter and more like in the shape of a block of tofu mine is kind of thick and round almost like a really big sausage so but that doesn’t really matter I don’t know why I’m telling you this but basically what I’m trying to say is chop your Tempe into like oneish cubes however you want to do that.

So it’s basically going to look like that for me and then transfer them to your sheet pan pretty much same zies for our veggies about 1 in chunks 1 in cubes I just find that the bigger the chunks the more I don’t know Hardy the texture and I find that your veggies don’t just turn to Mush uh in the.

Oven bell pepper I wish I had a bigger one to be honest but this is all I have so what ifs now that was so easy wasn’t it that took me like what all of 3 minutes or less to chop all those veggies super simp okay now we’re going to go move on.

To another very simple step we’re going to go make our sauce our teriyaki sauce for this dish so let’s get to it okay welcome to the stove so we’re going to be whisking up a really quick teriaki sauce right in a small sauce pan we’re going to just add the ingredients to the cold sauté pan first uh we’re going to add some coconut sugar 1/4 cup if you.

Don’t have coconut sugar and you use brown sugar you can absolutely use that we’ve got three cloves of minced ginger we have a teaspoon of red chili flakes this is optional if you aren’t into things that are spicy and half a teaspoon of ground ginger we’ve got half a cup here of soy sauce I’m using gluten-free soy sauce.

Try to get low sodium if you can honestly I don’t think mine is so high sodium for me it is next we’re going to add two t tablespoons of rice vinegar if you don’t have rice vinegar but you have like apple cider vinegar that is also totally fine and for a really nice kind of nutty toasted flavor we’re going to add 1 tbsp.

Of toasted sesame oil and just to kind of thin things out and make it Saucy we’re going to add half a cup of water now you can turn the heat on to about me medium medium high and we’re just going to give everything a really good whisk dissolve that coconut sugar sort of try to emulsify.

The uh the sesame oil that we added and just combine all the ingredients really well now we’re just going to bring this up to just a little simmer and once it is pretty hot and bubbly we are going to turn off the heat and we’re going to add in 2 tbspoon of corn starch mixed with water to kind of thicken up the sauce a bit oh it smells so.

Good I love food I love cooking oh my gosh okay now it’s getting nice and bubbly so I’m going to turn off the heat I have 1/4 cup of water here in a little glass I’m going to add two tablespoons of corn starch and we’re just going to Whiskey Whiskey that up real quick just to dissolve it cold water make sure sure you’re using cold.

Water for this then once it’s dissolved we just going to pour that right into the sauce we’re going to start stirring that right away to get it thickening up pretty much just keep stirring this up like you would if you’re making gravy you are going to want to drink this teraki sauce seriously just like would you look would you just look at that.

Like ooh that is thick and Lush thick and Lush okay we’ve got our sauce it is super thick creamy and dreamy oh my gosh Teriyaki and now all we’re going to do is pour it right over top of all of those veggies and the Tempe easy peasy right okay so now all you have to do is just give everything a.

Good stir make sure all of those veggies and every piece of Tempe is coated in that luscious sweet spicy Tangy teriyaki sauce this stuff is going to literally blow your mind okay friends so that’s how it should look everything is glossy shiny coated in that beautiful teriyaki sauce and now we’re just going to bring her on.

Down to the stove by the way I have some rice cooking and let’s cook her up oven is set to 375° F and we’re going to bake this on the top rack of your oven for about 25 to 30 minutes bye-bye now just when you thought the fun was about to end it’s not we got one more very delicious.

Simple condiment for this dish and if you live in Canada more specifically in BC if you ever been to the Cactus Club restaurant if you have no idea what I’m talking about that’s okay stay with me they have uh an amazing bowl that I used to get all the time before I went vegan it was called the it was like a teriyaki chicken rice bowl doesn’t sound that.

Exciting but oh my God if you know you know how freaking good it is anyway they have amazing spicy yogurt sauces for it and I’m going to try and recreate it for myself today cuz that stuff is the balb and it’s going to go really good with this Teriyaki Tempe only requires four easy who almost died requires almost requires four simple.

Ingredients sorry I almost fell into my sink just ignore me and uh yeah let’s let’s just get into it okay okay when I’m talking simple I mean simple you guys we’ve got some plant-based sour cream uh actually this recipe generally would call for yogurt and I’m calling it a yogurt sauce but honestly I find that plant-based yogurts and sour cream like.

Plain sour creams are so similar in tastes and texture so you can use either or so we’re going to add about I have like just under a cup maybe 3/4 is cup of plant-based sour cream we’re just going to add that to a bowl okay I’ve got some ranch powder now this is homemade and I do have a recipe for it it’s down below in the description but.

If you want to watch my YouTube short on how to make it you can check that out we’re going to add about a tablespoon and a halfish of ranch powder now to make it spicy we’re going to add some in Pepper about 1/4 teaspoon and some lemon juice you don’t need a ton cuz this is already pretty Tangy but we’re going to add.

Maybe about a teaspoon or so beautiful now all we got to do is mix whiskey whiskey whiskey not like the alcohol whiskey although hey you never know that could be delicious now personally this is a little bit too thick for me I like my dressings to be a little more thin than this it’s a little too thick I mean.

It’s perfect for other things you know if you want to like dip stuff in it but we want to pour it over so I’m going to add about 1/4 cup of water just to thin it out a bit and we’ll see how that goes I feel like that will be just fine but also you do you if you like really thick sauces and you just keep it the the way you like.

It m yummy okay so it’s been about 35 minutes and I think it’s done let’s check her out ooh ah ooh that’s steamy oo can we just stop and appreciate this for um moment like now of course this would not be.

Complete without our spicy yogurt dressing so let’s just have some fun with that and give her the old taste test let’s start with some Tempe shall we M that seriously Dynamite