Name: Vegan Egg Roll Tempeh Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: chinese
Ingredients: 12 ounces tempeh; 3 tablespoons reduced-sodium tamari (or coconut aminos for soy-free option); 2 tablespoons rice wine vinegar; 1 tablespoon sriracha; 1 teaspoon coconut sugar (or pure maple syrup); 1 teaspoon garlic powder; ½ teaspoon ground ginger; 2 tablespoons sesame oil (see notes); 1 cup finely chopped onion; 10 ounces vegetable slaw; 1 bunch green onions (finely chopped); 1 tablespoon sesame seeds (for topping)

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Vegan Egg Roll Tempeh Bowls

Nutrition Facts

Per serving · recipe makes 4 · 20m total

Servings

Calories

15% of a 2,000 cal day

297KCAL

Protein

21g41% DV

% DAILY VALUE

Total Fat17g

22%

Saturated3g

17%

Unsaturated14g

—

Total Carbs19g

Fiber4g

13%

Total Sugars7g

—

incl. Added Sugars2g

Starch9g

—

Sodium723mg

31%

% Daily Value is based on a 2,000 calorie day.

Crispy tempeh with vegetable slaw tossed in a sriracha-lime sauce served in bowls. Quick, nutritious, and full of Asian-inspired flavors.

Ingredients

4 SERVINGS

12 oztempeh — 340 g
3 tbspreduced-sodium tamari — or coconut aminos
2 tbsprice wine vinegar
1 tbspsriracha
1 tspcoconut sugar — or pure maple syrup
1 tspgarlic powder
½ tspground ginger
2 tbspsesame oil
1 cupfinely chopped onion
10 ozvegetable slaw — 283½ g
1 bunchgreen onions — finely chopped
1 tbspsesame seeds

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

20m total

Read the method on Making Thyme for HealthSarah Rotavera’s original page

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mainchinesebowltofudairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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