Vegan Rice Bowl with Hoi Sin Tempeh

4.67 from 6 votes

Vegan Rice Bowl with Hoi Sin Tempeh

These super healthy vegan rice bowls, packed with bright vegetables, might seem slightly off brand for School Night Vegan, but rest assured, they’re an absolute taste sensation (which is most certainly ON brand!)

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Chinese

Keyword: hoi sin tempeh, tempeh, vegan bowl, vegan rice bowl

Servings:

Calories: 815kcal

Author: Richard Makin

Ingredients

For the Hoi-Sin Dressing/Glaze

4 teaspoon vegan hoi sin sauce
4 cloves of garlic (finely minced or chopped)
1 teaspoon Chinese black vinegar
½ teaspoon agave syrup/maple syrup
1 tablespoon toasted sesame oil
1 tablespoon dark soy sauce

For the Rice Bowl

180 g white sushi rice
60 g red rice
650 ml water
¼ small red cabbage (shredded finely with a sharp knife or mandolin)
2 carrots (peeled and finely chopped into batons)
2 large radishes (finely sliced using a mandolin)
1 spring onion (finely chopped)
around 10 cherry tomatoes (quartered)
small bunch of fresh herbs (I used basil, but coriander, thai basil or mint will all work great)
200 g block of tempeh (chopped into large cubes)
150 g frozen shelled edamame beans
pinch of chilli flakes
½ teaspoon toasted black sesame seeds

Instructions

To Make the Hoi Sin Dressing/Glaze:

Add all the ingredients in a jam jar and shake to combine. Set aside.

To Make the Rice Bowl

Place both the rices in a medium bowl and cover with cold water. Rub the rice between your fingers to release the starch - the water should go milky. Drain the water, reserving the rice, cover with more water and repeat the process. Wash the rice until the water does not turn milky.
Place the rice in a medium saucepan and cover with the 650ml of water. Place over a low heat and bring to the boil gradually - do not stir! Once the rice has reached a low simmer, reduce the heat to the lowest possible, cover with a lid and do not lift for 15 minutes.
Once the rice has boiled for 15 minutes, remove the lid and cover the top of the pan with a clean tea towel then return the lid. Leave to steam for at least andother 10 minutes while you prep your veg.
After 10 minutes is up, remove the lid and spread the rice out on a baking sheet. Sprinkle evenly with the sushi seasoning and leave to cool fully. While the rice is cooling, use a spatula to flip the rice to make sure the moisture can evaporate.
While the rice cools, assemble your bowls with all ingredients except the edamame and the tempeh (these need to be served warm, so leave those until last). Once the rice is cooled, add a good ½ cup to each bowl.

To Make the Tempeh and Edamame

To make the tempeh. Turn the grill/broiler up to full temperature. Lay the cubes of tempeh out onto a baking tray and brush with some of your hoi-sin glaze. Place under the grill for around 3-4 minutes before flipping the tempeh, brushing again with glaze and grilling for a further 3-4 minutes. Remove from the grill.
If you’d like a less chunky texture, use a potato masher to reduce the size of the tomato chunks before adding the vinegar and stirring. Remove from the heat and add to your bowls
To Make the edamame, fill a small saucepan with boiling water and add place over a medium heat. Add your edamame beans and boil for 3-5 minutes or until they're fully defrosted but still a fresh, bright green. Remove from the heat and add to your bowls.
Top your bowls with a sprinkle of chilli flakes, some black sesame seeds and a good drizzle of your remaining hoi sin dressing.

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