Sesame-Honey Tempeh & Quinoa Bowl

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Sesame-Honey Tempeh & Quinoa Bowl

Sesame-Honey Tempeh & Quinoa Bowl

Apr 21, 2017Recipes, Spring

I am not vegan, nor am I vegetarian, but I do like to incorporate vegan and vegetarian meals (sometimes whole days) into my diet.  I do this for a number of reasons…sustainablity, health, variety, and learning something new.  I dislike the term, “meat substitute” and as I said last week about the turnips, I think you are better off enjoying a food for what is has to offer, instead of thinking of it as a substitute for something you cannot/should not have.  I have enjoyed tempeh for years, so when it was on sale a couple of weeks ago, I bought two packages and then found this recipe.  I made it this week and it was a hit; tasty and satisfying.  A couple of hints I have though: it calls for no salt, except for what is in the soy, so I salted the quinoa (while cooking) and the carrots (after tasting.)  Also, I would double the carrot slaw next time.  If you are allergic or against tempeh, I think this would be good using ground pork, turkey, or chicken as well.


Quinoa & Carrot Slaw

  • 1½ cups water
  • ¾ cup quinoa, rinsed
  • 2 cups grated carrots (about 3 large)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame seeds, toasted (see Tip)
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced-sodium soy sauce
  • Sesame-Honey Tempeh
  • 2 tablespoons sesame oil 
  • 2 8-ounce packages tempeh (see Note), crumbled into bite-size pieces
  • 3 tablespoons honey
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 2 scallions, sliced


  1. To prepare quinoa: Bring 1½ cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
  2. To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
  3. To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
  4. Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
  5. Divide the quinoa among 4 bowls and top each with ½ cup carrot slaw and ¾ cup tempeh mixture. Sprinkle with scallions.