Rueben Buddha bowl

IMG_5997
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
Pickles
Pickled onions
sauerkraut
Ranch dressing
mustard

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

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“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