How to Make Perfect Vegan Orange Sesame Tempeh with Mushroom Brown Basmati Rice

Vegan Orange Sesame Tempeh with Mushroom Brown Basmati Rice. While rice is cooking, steam the tempeh and green beans. Meanwhile, add sesame oil to a medium skillet over low heat. Add the green onions, red pepper flakes, garlic and ginger.

My most recent creation is this asian-style sesame orange tempeh, based on my old non-vegetarian favorite orange chicken. Mushrooms - So good in fried rice! White, brown, long grain, short grain, basmati Mushroom Fried Rice is perfect for a quick meal just as it is, but it is also really easy to customize. You can cook Vegan Orange Sesame Tempeh with Mushroom Brown Basmati Rice using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegan Orange Sesame Tempeh with Mushroom Brown Basmati Rice

1. It's 1/2 cup of fresh squeezed orange juice (you can use mandarins or clementines as well).
2. You need 4-5 of garlic cloves chopped.
3. Prepare of Ginger grated or ginger paste.
4. Prepare 3 tablespoons of soy sauce or more.
5. Prepare 1/4 cup of maple syrup.
6. You need 1-2 tablespoons of sugar.
7. You need 2-3 of table spoons sesame oil.
8. It's of orange zest.
9. You need 1 package of Tempeh.
10. You need of Sesame seeds.
11. Prepare 1 cup of brown basmati rice.
12. You need 1/2 cup of chopped mushrooms to small size.
13. You need of olive oil.
14. You need of salt and pepper.

Diced vegan chick'n pieces, tofu or tempeh (add them to the pan once the onion, celery. When the onions and mushrooms are browned a bit add the boiling water, all other main ingredients and carefully mix in the flour making sure there are no lumps. This Sesame Tempeh Buddha Bowl is inspired by tempeh—the traditional fermented Indonesian soy and grain cake. It's filled to the brim with brown rice, crunchy radishes, baby kale, asparagus, mushrooms, and peppers.

Vegan Orange Sesame Tempeh with Mushroom Brown Basmati Rice step by step

1. In a bowl add orange juice, soy sauce, garlic, ginger, maple syrup, sugar and sesame oil and add orange zest..
2. Whisk ingredients in bowl and set aside..
3. Cut up tempeh into one inch cubes or triangles.
4. Prepare rice at same time. One cup rice into 2 1/4 cup boiling water. Cover and simmer for 15 minutes or until closed to prepared..
5. Saute mushrooms with some olive oil in frying pan..
6. Add prepared mushrooms to the rice when rice is almost done. and mix with spoon..
7. Saute tempeh for 5 to 10 minutes in another frying pan in some olive oil..

Next comes some brown rice vermicelli noodles - because carbs. I also threw in some cilantro and I omitted the sesame oil to jive with my oil-free lifestyle. This is a great vegan main dish - tempeh is pan-fried and then cooked with mushrooms, tomatoes, and coconut milk. Pour in coconut milk and soy sauce. Season with paprika and chili powder and.