Smoky Tempeh Vegetable and Rice Bowl

• Produce

  • 1/2 tsp Coriander, ground
  • 4 tsp Coriander, fresh leaves
  • 1 heaping cup Grated or julienne beets
  • 1 heaping cup Grated or julienne carrots
  • 2 Green onions
  • 1 heaping cup Sprouts
  • 1 8 ounce package Tempeh

• Refrigerated

  • 2 Eggs, soft cooked

• Condiments

  • 2 tbsp Hoisin sauce
  • 1 drops Liquid smoke
  • 1 tbsp Maple syrup
  • 1 tsp Tamari
  • 1 Tamari or hoisin sauce

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground

• Oils & Vinegars

  • 1 tsp Rice vinegar

• Liquids

  • 2 cups Vegetable broth or water

• Other

  • 1 Or 2 kaffir leaves (optional

Found on soupaddict.com

Description

Ingredients

• 2 tablespoons hoisin sauce
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon tamari, soy, or shoyu sauce
• 1 or 2 drops liquid smoke (optional)
• 8 ounce package tempeh, sliced
• 2 cups vegetable broth or water
• 1 cup uncooked brown rice
• 1 or 2 kaffir leaves (optional)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh cilantro leaves
• 1 heaping cup sprouts
• 1 heaping cup grated or julienne carrots
• 1 heaping cup grated or julienne beets
• 2 green onions, sliced diagonally
• 2 soft cooked eggs
• 1 tablespoon chopped fresh cilantro leaves, for garnish
• Additional tamari or hoisin sauce for dressing (optional)

Directions

• Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.
• Bring the broth or water to a boil in a medium sauce pot. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes, then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).
• Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.
• Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.
• Gently peel and slice the eggs, and nestle two halves in the rice of each bowl.
• Top with green onions and a sprinkle of cilantro. If desired, add a dash or two of tamari sauce or a drizzle of water-thinned hoisin over the bowls.