THIS VEGAN RICE BOWL HAS IT ALL:
CARBS, PROTEINS + HEALTHY FATS- ALL FROM MULTIPLE SOURCES!
LIVE SUPERFOODS: TEMPEH + SAUERKRAUT!
RAW SUPERFOODS: ALFALFA, AVOCADO, BEET, CARROT + RED PEPPER!
BROWN RICE!
NUTS!
MOST IMPORTANTLY, IT HAS TONS OF FLAVOURS + TEXTURES!
CHURN IT UP SO EVERY BITE IS DIFFERENT OR GO STATION-TO-STATION MAKING CAREFUL COMPOSITION EXPERIMENTS- EITHER WAY + FOR ANY MEAL OF THE DAY, THIS RICE BOWL IS A FUN HEALTHY MEAL!
East Van Kitchen's Spicy Cashew Sauce! gado gado tempeh rice bowls stir-fry
East Van Kitchen's VEGAN Tempeh Rice Bowl with avocado, sauerkraut + pickled ginger!
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CASHEW SAUCE

EVK’s versatile spicy Cashew Sauce! Great for Gado Gado, Tempeh Rice Bowls and salmon or chicken stir-frys!

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Ingredients

  • small handful of cashews
  • 1 slice of red onion
  • 1 clove of garlic
  • 1-2cm of ginger
  • 1/2 a Thai chili
  • olive oil
  • rice vinegar
  • soy sauce
  • 1/2 a lime
  • maple syrup (or honey)
  • sesame oil
  • water

Instructions

  1. Coarsely chop cashews and toast them in the oven at 325˚ for about 8 minutes.
  2. Dice onion, garlic, ginger and chili.
  3. Throw everybody in a mini food processor with a good splash of olive oil and splashes of rice vinegar, soy sauce and lime juice.
  4. Add a little splash of maple syrup to reduce the acidic edge and 1 drop of sesame oil for scent.
  5. Pulse to desired consistency.
  6. Add water to thin if necessary.

 

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TEMPEH RICE BOWL

EVK’s VEGAN Tempeh Rice Bowl with avocado, sauerkraut and pickled ginger!

SERVES 2

  • Author:

Ingredients

  • 1/2 a brick of tempeh
  • handful of cashews
  • red pepper
  • 1/2 a red onion
  • 1 carrot
  • 1/2 a beet
  • rice
  • water
  • salt
  • handful of sunflower seeds
  • oil
  • alfalfa sprouts
  • avocado
  • sauerkraut
  • sweet pickled ginger
  • salty pickled ginger

Instructions

PREP

  1. Slice tempeh into triangles.
  2. Coarsely chop cashews.
  3. Thinly slice red pepper and onion.
  4. Grate carrot and beet.

COOK

  1. Boil and simmer 1 part brown rice to 2 parts water (1:1-1/2 for white rice) with a good dash of salt in a covered wide-bottom pot for about 40+ minutes (about 20 for white rice).
  2. Toast cashews in the oven at 325˚ for about 5 minutes. Add a handful of sunflower seeds and toast for another 3 minutes.
  3. Fry tempeh and onions in a good splash of oil, in a pan on medium heat.

SERVE

  1. Half-fill bowls with rice and layer tempeh and onions over top.
  2. Add grated carrot and beet; sprouts; sliced avocado; sauerkraut, pickled gingers; and nuts and seeds.
  3. Drizzle with CASHEW SAUCE.

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