Tempeh Grain Bowl with Red Curry Sauce- Vegan/Plant-Based & Dairy Free
Nov 07, 2023
Tempeh Grain Bowl with Red Curry Sauce
Makes: 4 servings • Total Time: 30 minutes • FODMAP Rating: low to medium
This plant-based Thai-inspired red curry grain bowl is a great way to use tempeh, which is not only a protein source but also contains isoflavones and antioxidants. You can skip boiling the tempeh if you are accustomed to the slightly bitter taste of it. Otherwise, boiling it first will reduce the bitterness. You can easily add more greens to this recipe and turn it into a salad. You could also add other vegetables you have on hand like tomatoes, cucumbers, etc.
Ingredients
1 package tempeh
1 large sweet potato
1 large avocado
1 to 2 cups shredded purple cabbage
1 bell pepper
4 cups cooked quinoa
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon maple syrup
Gaeng Daeng (Red Curry) Sauce (recipe below)
Instructions
1.Prepare the tempeh by chopping it into cubes and boiling it for 10 minutes (if short on time you can skip this step).
2.Cook the quinoa according to the directions on the package.
3.Chop sweet potato, salt and bake for 20 minutes at 400°F. To save time, you can microwave for 5 minutes.
4.In a small bowl mix together soy sauce, rice vinegar and maple syrup.
5.Remove tempeh from water and cut into cubes. Marinate tempeh in the mixture for 10 minutes. While tempeh is marinating, slice cabbage, peppers and avocados.
6.Cook tempeh in a frying pan with the rest of the sauce in the bowl on medium heat for about 10 minutes until golden brown. Add a little water to prevent burning if needed.
7.Make gaeng daeng sauce. To serve, combine in a bowl: quinoa, cabbage, sweet potato, avocado, peppers and tempeh. Drizzle sauce as desired.
Gaeng Daeng (Red Curry) Sauce
Ingredients
½ cup cashews
½ cup canned light or regular coconut milk
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 tablespoon red curry paste
Instructions
Place all ingredients into a high speed blender and serve
*Don’t forget to preload on vegetables before you eat!
*FODMAP swaps: Keep portion size to under ¼ whole avocado, sweet potato to under ⅔ cup and cabbage under 1 ½ cups (or mix with leafy greens); use gaeng daeng sauce sparingly and increase as tolerated due to cashews/tofu; red peppers have higher FODMAPs than other colors
*Nut-Free: substitute cashews with extra-silken tofu
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