Ingredients

Bowl

• 2 tbsp. toasted sesame oil
• 1 tbsp. soy sauce
• 2 tbsp. maple syrup
• 1 cup (250 ml) vegetable broth
• 1 pack (240g) of tempeh
• Quinoa or rice
• 1 red bell pepper, sliced

Maple dragon sauce

• 1 tbsp. maple syrup
• 3 tbsp. vegetable oil
• 1 tsp. garlic powder
• 2 tbsp sou sauce
• ¼ cup nutritional yeast
• Water if necessary

Instructions

1. In a bowl, combine the toasted sesame oil, soy sauce, maple syrup and vegetable broth.
2. Cut the tempeh into triangles and place in a pan. Pour the vegetable broth mixture over the tempeh. Simmer on high heat, until the broth is absorbed, about 15 minutes.
3. For the sauce : combine maple syrup, vegetable oil, garlic powder, soy sauce and nutritional yeast. Mix well. If too thick add a little water.
4. Prepare quinoa or rice according to instructions.
5. Serve the tempeh in a bowl along with quinoa, sunflower sprouts, minced red pepper and garnish with pumpkin seeds. Drizzle with the maple sauce.

Source: The Buddhist Chef