Balsamic Maple Glazed Tempeh Buddha Bowl (Vegan/GF)

I learned about “Buddha Bowls” through the amazing world of Instagram and a number of incredible plant-based whole foods accounts that I follow.

I realized that there are quite a few of inspirational and talented (in the food, health and nutrition realm) individuals who make Buddha bowls (basically just big bowls filled with various veggies- both cooked and uncooked- and other plant based goodness) in order to use what has been sitting around in the fridge or to make use of yummy leftovers from previous meals.

I, on the other hand, find myself making Buddha bowls because I can never decide what I want to eat….so I make everything.

I know that this is pretty much the opposite of what I “should” be doing. However, the other night, I opened my fridge and I had all of these amazing veggies and things staring out at me and I literally could not figure out what to make. So I made all of them, marinated some tempeh, and stuck it all in a bowl. Yummy.

Here is the recipe for the balsamic maple marinated tempeh. It can be served alone or with any number of veggie variations. I served it with roasted chickpeas with garlic and rosemary, baby spinach salad tossed with a dressing of tahini, tamari, salt and lime, marinated artichokes (very easy to come by in Italy), sautéed “frigiatelli” – small green peppers sautéed with tomatoes, garlic and olive oil and Brussel sprouts roasted with garlic, lemon, hot pepper flakes and olive oil. I topped it all off with a bit of cilantro infused vegan mayo *quick and easy to make and I’ll post the recipe for that shortly.

IMG_8005

Balsamic Maple Marinated Tempeh

(This recipe has been adapted from Angela Liddon’s recipe in her “Oh She Glows” cookbook)

Ingredients:

  • 1 8 oz package of tempeh
  • 1/3 cup aged balsamic vinegar
  • 2 cloves garlic diced
  • 1 ½ tbsp gluten free tamari
  • 1 tbsp pure organic maple syrup
  • 1 ½ tbsp. extra virgin olive oil

Instructions:

  • Rinse and pat dry the tempeh
  • Slice into 8 thin pieces and then cut in half again (so you have 16 squares)
  • In a large glass baking dish, whisk together all of the ingredients (except for the tempeh slices)
  • Add the tempeh to the dish and toss to coat
  • Cover the dish and marinate in the fridge for 2-8 hours (flip the tempeh at least once in that time frame)
  • Preheat the oven to 180 C(350F)
  • Cover with foil and bake the tempeh for 15 minutes
  • Remove the foil, flip the tempeh and bake for another 15 minutes
  • Serve and enjoy!

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