This Korean Tempeh golden oak mushroom Bowl is straightforward, filling and created with delicious Saffron Road Korean Stir-fry sauce. Enjoyed with rice, kimchi and greens!
With many folks upping their vegetarian meal intake in Gregorian calendar month, finding delicious recipes that ar easy-to-make is crucial. Convenience may be a vast and for therefore several busy individuals, and typically obtaining ahead with pre-made helpers works dead. you'll be able to have a tasty, plant-based meal – sort of a bowl, for instance – wherever your favorite sauce is prepared to travel, and cuts time (and dishes) down. Enter: the Korean Tempeh golden oak mushroom Bowl! created drool-worthy with the utilization of Saffron Road’s Korean fry Sauce.
I’m attending to tell you a weensy bit regarding my personal life, to present you the partial inspiration for this instruction. My partner is that the furthest person from a cook you may ever meet. He lawfully chuck out for nearly each meal and is aware of solely what foods he doesn’t like (eeewww.. quinoa! *eyeroll*). But, even he, will discover the way to cook rice and steam a vegetable. I do know this as a result of he once bragged regarding it by texting Maine photos of this important occasion. It’s quite the most effective.
That being same, I took what beginner cooks could or might not understand into thought whereas creating this delectable Korean Tempeh golden oak mushroom Bowl. Hard-boiled Basmati rice is perfumed and straightforward, then a hearty inexperienced is steamed over the rice, whereas it’s change of state. Once thinking of the protein/main portion of this dish, I checked out the variability of simmer sauces from Saffron Road Foods – five of that ar vegetarian – for a few ideas.
The Korean fry Sauce caught my eye and craving and that I in real time needed to use it! Then I believed, some vegetarian kimchi during this combine for a few tang and probiotic perks would be good. (Check your kimchi’s ingredients initial to create positive there's no fish sauce, etc.) on balance was same and hard-boiled, this bowl was super satiating, nice to seem at, and even higher to eat.
INGREDIENTS :
- 1 cup uncooked basmati rice
- 2 cups water
- 1/2 cup slivered red onion
- 1 cup Vegan Korean kimchi
- 2 cups hearty greens, chopped/packed firmly i.e. kale, collards, bok choy, etc.
- 1 tablespoon rice vinegar
- 8 ounces tempeh 1/2-inch cubed
- 1/2 tablespoon toasted sesame oil
- 1 sliced red jalapeno optional
- 3.2 ounces shiitake mushrooms large chop
- 7 oz packet Saffron Road Korean Stir Fry Simmer Sauce
- 1 teaspoon black sesame seeds
INSTRUCTIONS :
- In a pot, or rice cooker, place rice, water and rice vinegar. Bring to a boil, then adjust heat to a simmer. Cook with lid on for 16-20 minutes.
- In a saute pan over medium heat, place cubed tempeh. Line pan with 1/2-inch of water, and cover with a lid. Steam tempeh for 10 minutes.
- When the tempeh is done, drain water and place tempeh in a bowl to the side. Place sesame oil in the pan, warming it over medium heat. Once hot, add onions and jalapeño, and saute until onions become translucent.
- Add tempeh, and shiitake mushrooms to the pan, cooking over medium heat and browning the tempeh. Cook until mushrooms have reduced in size. Add sauce packet to pan (reserving 1/4 cup for drizzling), adjusting heat to low. Simmer for 5-7 minutes.
- While tempeh mushroom mixture is simmering, steam greens over the rice (whether using a stacked rice cooker, or an in-pot colander), until soft, and vibrant green. Do not over cook.
- Once everything is done, fluff rice with a wooden spoon and divide it between 4 bowls. Next, divide greens, kimchi and tempeh mixture between bowls. Top with black sesame seeds and additional drizzle of Korean Stir Fry Sauce, if you would like. Serve while hot and enjoy!
0 Comments