Rueben Buddha bowl

200 grams tempeh
2 tsp vegetable stock paste
1/2 cup water
1 tablespoon balsamic vinegar
1 tablespoon vegan Worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 tsp apple cider vinegar
1 tsp tamarind paste

To serve
Leafy greens
Pickled onions
Ranch dressing

Slice tempeh into desired pieces
Mix all marinated ingredients and add tempeh, overnight is ideal, but at least 1 hour
Bake tempeh 200 degrees, 30 minurtea
Assemble bowl with your serving ingredients
Add cooked tempeh, enjoy

Share this
Share on Google+Pin on PinterestShare on FacebookEmail this to someoneTweet about this on TwitterShare on Tumblr

Leave a Reply

“The passion that Emily has for a Paleo lifestyle shines through in all she does. These recipes are quick, tasty, and will save you time in the kitchen. Enjoy!"

— Meghann Birks (Owner, Paleo Café, Mornington Peninsula Victoria)

“If you have a Thermomix or you’re thinking of getting one and you’re Paleo, you need this book”

— Steve Hayter, That Paleo Show