Spicy Peanut Tempeh Bowl — Hearty Vegan

thekitchn.com

alk8989

subheading: For the rice:

1 ½ cups short-grain brown rice

1 ¾ cups water, plus more for rinsing

subheading: For the tempeh:

8 ounces tempeh

2 tablespoons low-sodium soy sauce

1 teaspoon agave nectar

1 clove garlic, minced

1 teaspoon grated fresh ginger

½ teaspoon five-spice powder

2 tablespoons peanut or vegetable oil

subheading: For the vegetables:

1 head broccoli

3 large carrots

¾ cup frozen shelled edamame

2 tablespoons water

subheading: For the spicy peanut sauce:

⅓ cup creamy peanut butter

1 tablespoon Asian sesame oil

2 tablespoons low-sodium soy sauce

2 tablespoons agave nectar

2 tablespoons water

3 to 4 teaspoons Sriracha hot sauce

subheading: Optional toppings:

Cashew cream

Chopped jalapeños

Salsa

Hot sauce

Sliced avocado

Shredded carrot

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