Miso Tempeh + Crispy Mushroom Bowl
Tahini and tamari, although sounding very similar, are some of my favourite ingredients, so it’s no surprise they go fabulously together in this dressing. I love tempeh as a vegan protein source, made from fermented legumes, when cooked well it can be a really delicious meat substitute, particularly in Asian inspired dishes like this one.
I like to keep this one low carb like this, but you can easily add some brown or basmati rice to bulk it up or to add a source of carbohydrates.
Miso Tempeh + Crispy Mushroom Bowl
I love tempeh as a vegan protein source, made from fermented legumes, when cooked well it can be a really delicious meat substitute, particularly in Asian inspired dishes like this one.
Serves:
2
Prep time:
20 minutes
Cook time:
15 minutes
INGREDIENTS
Marinated Tempeh And Mushrooms
- 300g tempeh, sliced
- 2 tbsp avocado oil OR olive oil
- 2½ tbsp miso paste
- 2 tsp sesame oil
- 2 tbsp rice vinegar
- 1 tsp ginger, ground
- 4 portobello mushrooms, sliced
Salad
- 4 cups spinach (OR green leaves of choice)
- 1 carrot, peeled into ribbons
- 1 cucumber, finely sliced
- 1 spring onion, sliced
- 1 tbsp sesame seeds, to serve
Dressing
- ½ lime, juiced (use a whole lime if it’s not very juicy)
- 2 tbsp tahini
- 1 tbsp tamari
- 1 tbsp olive oil
METHOD
- Preheat the oven to 200°C and set to the grill setting if available.
- In a large bowl, combine the avocado oil, miso, sesame oil, rice vinegar and ginger. Add the tempeh and toss to coat in the marinade. Place the tempeh in a single row on an oven tray, reserving the remainder of the marinade.
- Add the mushrooms to the bowl to pick up the remainder of the marinade and add another tablespoon of oil. Toss to coat. Place the mushrooms on the baking tray with the tempeh (if it is big enough), or place on another baking tray. Place both the tempeh and mushrooms in the oven for 15 minutes until golden and crispy.
- Meanwhile, prepare the dressing by combining all ingredients with 1 tbsp of water in a small bowl or jar.
- Add the salad ingredients to a bowl and toss in the dressing. Serve in two bowls. Top with the cooked tempeh and mushrooms.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
WANT A TASTE?
Experience five days of delicious lunches
Get instant access and see just how delicious and easy eating well can be.