This Sesame Carrot Slaw and Tempeh Bowl is a delight to add to your collection of easy, quick meals. The most minimal ingredients, paired with a simple but flavorful marinade, combine together to create a delicious, light-yet-satisfying, meatless lunch or dinner with an asian flare.
Easily made gluten free and/or vegan.
This is a recipe I’ve been wanting to share with you for a verrrrrry long time.
It’s not even that “special,” if I were to be completely honest with you (well done selling your recipes there Cora, well done). It is simply one of those ridiculously easy, kitchen “hacks” – if you will – that I return to time and time again and has remained a favorite of mine for years. It was actually one of the first recipes I put in the cookbook I made eons ago. Hence, I wanted to share it here.
I so love tempeh. Hands down I love it more than tofu, no matter how the tofu is prepared. Tempeh has just such a meatier quality to it. It is chewier, more dense, and has a robust flavor even without a marinade. Sorry tofu, I like you too, but you is blannnndddd. And spongey. And I gotta put like ten plates on you to wring you out and then the plates fall and I have to clean up a kitchen full of mess which I’d probably already done twice that day. Sigh.
Anyways. This is why I much prefer eating and cooking with tempeh.
Tempeh steaks, tempeh bacon, tempeh chunks are all nice… but I’m here today to introduce a different way of preparing that tempeh so you can bring a new take to your next meatless meal.
So few ingredients. Three, actually, not counting the marinades. Tempeh, carrots and sesame seeds.
A delectably seasoned carrot slaw is topped with a sticky, sweet and savory tempeh crumble. Sesame seeds work alongside a rice vinegar sesame marinade to add an asian nutty flare. It’s really unique – probably unlike anything else you would have eaten in your week – and yet I tell you it is ridiculously simple and quick to prepare.
The honey marinade (or maple syrup if needing to be vegan) works to caramelize the tempeh crumble so that it becomes even meatier, chewier and filled with flavor. And sticky! Oooooooo I love the sticky.
I like to serve my sesame carrot slaw and tempeh over brown basmati rice and some steamed veggies, but go with what you will. Quinoa is also a very nice base.
Not sure what to do with that package of tempeh you have sitting in your fridge? Or maybe you’ve been holding onto it so long that it is now collecting condensation in your freezer? Well here you go. A super simple, easy and delicious method of preparation, matched with a flavor profile that will get you out of any food slump you find yourself in.
Linking up with the ladies of Foodie Friday!