Caramelized Shallot Rice & Tempeh Bowl

I was watching one of Kris Carr’s amazing videos the other day (check out her blog & videos!), and she said she boils tempeh in a combo of water and tamari. 

Ummmm I eat tempeh all the live-long time, but I have never boiled it.

Must try. 

So I did.


caramelized shallot rice:
serves 2
2/3 C brown rice
1 large shallot (or 2 small), diced
2 t Earth Balance margarine

Melt Earth Balance in a small nonstick skillet over low heat.  Add the shallot and allow to slowly caramelize, stirring occasionally.  It will take about 30-45 minutes.

Meanwhile, throw 1 1/3 C water and your rice into a pot or rice cooker.  When it’s done, just stir the shallots and any remaining Earth Balance in. 


boiled tempeh: 
serves 2
6 oz. tempeh
4 C water
2/3 C Bragg’s liquid aminos/tamari/low sodium soy sauce (I used Bragg’s but will definitely try tamari next time it’s in my cupboard)

Cut tempeh into bite size pieces.  Bring water and Bragg’s to a boil.  Add tempeh and boil.  Kriss Carr said boil anywhere between a few minutes and an hour.  I did half an hour.

sweet ‘n’ spicy glazed tempeh: After I boiled and drained my tempeh, I glazed it like this.  Delicious!


broccoli: 
serves 2
2 C broccoli florets

As your tempeh is boiling, put a steamer over the pot.  If you don’t have a steamer, you can create a makeshift one easily (this is what I do) – place a strainer or colander on the boiling pot and cover.  Steam broccoli about 8 minutes.  

Nutrition facts per serving: Calories: 555; Calories from Fat: 195; Total Fat: 21.7g; Saturated Fat: 4.1g; Sodium: 94mg; Total Carbohydrates: 71.0g; Dietary Fiber: 4.6g; Sugars: 9.4g; Protein: 23.9g
 
***I did not factor in boiling the tempeh in Bragg’s for the nutrition facts – I am sure boiling it in Bragg’s adds some sodium – if you do tamari/soy sauce/etc., it will add even more sodium and some calories too, but I had no idea how to calculate that!  Sorry.


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Comments

2 responses to “Caramelized Shallot Rice & Tempeh Bowl”

  1. Joanne Avatar

    This looks yummy. I just changed my diet to mostly plant-based in July 2012. So far everything’s going well. Except I can’t seem to get used to the texture of tempeh. I’m not sure what it is. I guess coz maybe I was told that tempeh was the alternative to bacon & I was expecting it to be very close to bacon texture & it’s not at all. I may have to try a few recipes with tempeh in it and hopefully eventually I’ll love it.

  2. Leslie Avatar

    Well I hope you do give tempeh a few more tries, because it can be quite delicious! But it usually is nothing like bacon, you’re right.

    If you really want a bacon sub, here’s the best way I know how: slice your tempeh into really thin slices, then make my sweet glazed tempeh (link below) out of it, but add a couple drops of liquid smoke to the glaze first (and you can do without the OJ, but I love it either way), and let your tempeh get REALLY crispy before you pour the glaze into the pan.

    http://www.florafoodie.com/2012/04/wasabi-mashed-potatoes-w-sweet-glazed.html

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