Spring Bowl with Rice Vermicelli, Crispy Vegetables and Grilled Tempeh
GLUTEN-FREE
MAKES: 2 BOWLS
PREP TIME: 15 MINUTES
COOKING TIME: 10 MINUTES
Ingredients
For the grilled tempeh
- 160 g plain tempeh
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tsp maple syrup
- 2 tbsp tomato paste
For the peanut sauce
- 60 g peanut butter
- 2 tbsp soy sauce
- 2 tsp maple syrup
- 2 tsp lime juice
- 1 tbsp rice vinegar
- ½ tsp ground ginger
For the vermicelli
- 100 g rice vermicelli
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
For decoration
- ¼ red cabbage
- 1 carrot
- ¼ cucumber
- ½ red pepper
- 40 g broad beans (or edamame)
- 4 sprigs fresh mint
- 4 sprigs fresh coriander
- 2 handfuls roasted peanuts
To serve
- Dice the tempeh. Heat the oil in a frying pan and gently fry for 4 minutes over medium heat, stirring to brown all over. Add the soy sauce, maple syrup, tomato paste and 2 teaspoons of water. Cook for 1 minute, stirring constantly.
- Mix all the ingredients for the sauce in a bowl with 2 tablespoons of water. Adjust the amount of water until you have the right consistency. If the sauce is too thick, add 1 spoonful of water at a time to thin it out.
- Soak the vermicelli in a bowl of boiling water for 5 minutes until soft. Drain and mix the vermicelli with the oil, soy sauce and vinegar.
- Finely chop the red cabbage. Peel the carrot and create fine ribbons using a vegetable peeler. Cut the cucumber into sticks. Remove the seeds from the pepper and cut into strips. Peel the beans.
- Divide the rice vermicelli and raw vegetables between two large bowls. Add the grilled tempeh, mint and coriander. Top with the sauce and sprinkle the dish with crushed roasted peanuts.
Recipe courtesy of World Vegan by Alice Pagè Grub Street
Om Magazine
First published in November 2009, OM Yoga magazine has become the most popular yoga title in the UK. Available from all major supermarkets, independents and newsstands across the UK. Also available on all digital platforms.
