Tempeh is a great vegan source for probiotics and encouraging a “healthy gut”. We really enjoyed this delicious tempeh bowl and will have it more often. Especially encouraging more probiotics over the cold winter months.

Tempeh, Shiitake, Broccoli Bowl

Serving Size: 4


  • 8 ounces tempeh, sliced
  • 1 red bell pepper, de-seded and sliced in strips
  • 1 onion, sliced
  • 4 ounces shiitake mushrooms, sliced
  • ½ head broccoli, in florets
  • 1 teaspoon sesame oil
  • 1 tablespoon rapeseed oil or other cooking oil
  • 1 cup basmanti rice

for the sauce:

  • ½ tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • ½ cup tamari
  • 1-2 cloves garlic, minced
  • 1 1″ piece ginger, peeled and grated
  • 2 teaspoons maple syrup
  • 2 splashes sriracha sauce
  • 1 heaping teaspoon cornstarch
  • ½ cup or as needed water

Frying tempeh


  1. Mix the ingredients for the sauce in a small saucepan and place over a low heat.
  2. Prepare the vegetables: cut the broccoli in florets, slice the onion, de-seed and slice the red bell pepper, slice the shiitake mushrooms
  3. Steam the broccoli al dente.
  4. Slice the tempeh.
  5. Place 1 cup of rice with 2 cups of lightly salted water in saucepan and cook.
  6. Heat the sesame oil and grape-seed oil in a frying pan or wok. Place the tempeh in the frying man and fry until golden on both sides. Remove the tempeh from the pan and place in a bowl for later.
  7. Place the red bell pepper and onions in the frying pan and sauce until al dente.
  8. Add the sliced shiitake mushrooms and sauce.
  9. Add the tempeh pieces.
  10. Add some of the sauce and mix evenly.
  11. Evenly serve the rice in individual bowls. Top with the red pepper, onion, tempeh mixture. Add the steamed broccoli pieces and drizzle a bit more sauce on top.
  12. Garnish with sesame seeds and optionally with spring onion pieces.