Indonesian Vegan Rice Bowl with Tempeh Satay and Creamy Peanut Sauce
A flavorful indonesian lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Soy
Ingredients
- 200g tempeh, cubed
- 1 cup jasmine rice, uncooked
- 4 cups water
- 1 cup vegetable broth
- 1/2 cup creamy peanut sauce
- 2 cups assorted fresh vegetables (e.g., cucumber, carrots, tomatoes)
- Fresh cilantro leaves, for garnish
- Crushed peanuts, for garnish
Instructions
- In a medium bowl, marinate the cubed tempeh in a mixture of soy sauce and sesame oil for 20 minutes.
- Preheat the oven to 350°F (175°C). Thread the marinated tempeh onto skewers and bake for 20 25 minutes, or until golden brown.
- Meanwhile, cook the jasmine rice with water and vegetable broth according to package instructions.
- Assemble the bowl: add cooked rice, tempeh satay skewers, fresh vegetables, and drizzle creamy peanut sauce on top.
- Garnish with cilantro leaves and crushed peanuts before serving.
Chef’s Insight
The combination of flavors and textures in this Indonesian vegan rice bowl makes it a satisfying meal that can be enjoyed by both vegans and non-vegans alike.
Notes
Feel free to customize the vegetables used in this recipe according to your personal preferences.