Vegan Tempeh Buddha Bowl Recipe

Name: Vegan Tempeh Buddha Bowl Recipe
Ingredients: Tempeh Manis; 600g tempeh, cut into bite-sized cubes; 4 cloves garlic, minced; 2 red shallots, finely diced; 4 red chillies, finely chopped; 2 tomatoes, diced; 2 tbsp soy sauce; 2 tsp vegan fish sauce; 4 tbsp coconut sugar; Salt & pepper to taste; Baba Ganoush; 2 large eggplants 4 tbsp tahini 2 cloves garlic, finely minced 1 tbsp lemon juice; 1 tsp salt; 1 tsp smoked paprika; 2 tbsp cashew sour cream; Lebanese Bread Chips; 1 wholemeal Lebanese bread, cut into 8 triangles

www.wellbeing.com.au

This traditional Balinese-style buddha bowl features an amazing tempeh manis to create an unforgettable fusion of flavours.

View full recipe on www.wellbeing.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wellbeing.com.au.

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Ingredients

Tempeh Manis
600g tempeh, cut into bite-sized cubes
4 cloves garlic, minced
2 red shallots, finely diced
4 red chillies, finely chopped
2 tomatoes, diced
2 tbsp soy sauce
2 tsp vegan fish sauce
4 tbsp coconut sugar
Salt & pepper to taste
Baba Ganoush
2 large eggplants 4 tbsp tahini 2 cloves garlic, finely minced 1 tbsp lemon juice
1 tsp salt
1 tsp smoked paprika
2 tbsp cashew sour cream
Lebanese Bread Chips
1 wholemeal Lebanese bread, cut into 8 triangles