Name: Balsamic Tempeh & Brussels Sprouts Bowl
Yield: Makes 3–4 servings
Ingredients: 4 cups brussels sprouts, trimmed and halved; Scant ½ cup water; 2 pinches black pepper; ¼ teaspoon sea salt; 1 small garlic clove; 2 tablespoons apple cider vinegar; 3 tablespoons smooth Dijon mustard (not grainy); 3 pitted Medjool dates, soaked in hot water for 15–30 minutes; ¼ cup cashews, soaked in water for 2–3 hours; 2 heaping tablespoons each chopped Fresh rosemary and thyme leaves, optional; 2 teaspoons maple syrup, optional; 2 garlic cloves, minced; ¼ teaspoon red pepper flakes or to your preference; 1½ cups dry long-grain brown rice; 1 (8-ounce) package tempeh, diced into ¾-inch cubes; ¼ cup balsamic vinegar; 2 tablespoons tamari

Preparation info

Makes
3–4
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

This is a beautiful, balanced bowl with four easy components: marinated tempeh, herbed rice, steamed veggies, and creamy sauce. The cashews and dates need to be soaked ahead of time.

Ingredients

Tempeh Marinade

1 (8-ounce) package tempeh, diced into ¾-inch cubes
¼ cup balsamic vinegar

Method

Preparation

Place the diced tempeh and all marinade ingredients in a container (ideally with a lid). Flip the container back and forth to coat the tempeh and let marinate for 20 minutes, flipping a few times throughout.
While the tempeh is marinating, cook the rice according to package directions. Once cooked, fluff with a fork, fold in fresh herbs, cove