How to Prepare Delicious Vegan Orange Sesame Tempeh with Mushroom Brown Basmati Rice

Vegan Orange Sesame Tempeh with Mushroom Brown Basmati Rice. Mushrooms - So good in fried rice! White, brown, long grain, short grain, basmati, jasmine. Diced vegan chick'n pieces, tofu or tempeh (add them to the pan once the onion, celery and pepper has softened).

Vegetarians and vegans can enjoy this dish. This restaurant-style Indian-flavored basmati rice recipe is seasoned with cinnamon, whole cloves and peppercorns with a bay leaf, all of which combines to create a wonderfully flavorful rice side to accompany just about any Indian vegetable dish. Smoky grilled tempeh steaks make these fresh, nourishing bowls hearty and satisfying! You can cook Vegan Orange Sesame Tempeh with Mushroom Brown Basmati Rice using 14 ingredients and 7 steps. Here is how you cook it.

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

Colorful roasted vegetables are one thing, but brown tempeh cubes come out of the oven delicious but not necessarily beautiful 🙂. See more ideas about Marinated tempeh, Tempeh, Buddha bowl. Masala Beef Curry with Basmati Rice & Tomato Salsa. Braised Chicken with Porcini Mushrooms, Tuscan Cabbage & Sweet Potato.

Vegan Orange Sesame Tempeh with Mushroom Brown Basmati Rice instructions

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..

Add the rinsed brown basmati rice to the saucepan and stir. This tempeh is also delicious with plain rice, but I wanted to give you the option of taking things to the next level! SO easy and reminds me of my childhood favorite, sesame chicken! Best recipe I have made in a while! It is made by cooking and de-hulling soybeans, infusing them with a culturing agent, and then incubating them overnight to form a solid cake.

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