Leeks Vegan

Tempeh Buddha bowl with sweet and sour sauce

Name: Tempeh Buddha bowl with sweet and sour sauce
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 2 leeks sliced into 4 pieces; 2 eggs; 500 ml (2 cups) of cooked rice; 250 ml (1 cup) of finely minced red cabbage; 2 peeled carrots sliced into strips; 1 avocado sliced into fine strips; 2 lebanese cucumbers sliced into fine juliennes; 11/2 package (360 g) of diced nature tempeh; Few coriander leaves; Black sesame seeds up to taste; 1 lemon sliced into quarters; 2 chopped garlic cloves; 30 ml (2 tablespoons) of brown sugar; 30 ml (2 tablespoons) of soy sauce; 45 ml (3 tablespoons) of ketchup; 45 ml (3 tablespoons) of white vinegar; 250 ml (1 cup) of pineapple juice; 10 ml (2 teaspoons) of cornstarch; 45 ml (3 tablespoons) of water; 5 ml (1 teaspoon) of hot sauce; Salt and pepper up to taste; Enough vegetable oil

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Author: Les Cultures de chez nous

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Preparation 30

Baking 15

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

2 leeks sliced into 4 pieces
2 eggs
500 ml (2 cups) of cooked rice
250 ml (1 cup) of finely minced red cabbage
2 peeled carrots sliced into strips
1 avocado sliced into fine strips
2 lebanese cucumbers sliced into fine juliennes
11/2 package (360 g) of diced nature tempeh
Few coriander leaves
Black sesame seeds up to taste
1 lemon sliced into quarters

For the sauce:

2 chopped garlic cloves
30 ml (2 tablespoons) of brown sugar
30 ml (2 tablespoons) of soy sauce
45 ml (3 tablespoons) of ketchup
45 ml (3 tablespoons) of white vinegar
250 ml (1 cup) of pineapple juice
10 ml (2 teaspoons) of cornstarch
45 ml (3 tablespoons) of water
5 ml (1 teaspoon) of hot sauce
Salt and pepper up to taste
Enough vegetable oil

Preparation

Side-by-side mode

Tie the leeks and cook them for 5 minutes in salted boiling water, verifying the cooking with the tips of a knife. Refresh quickly in icy water, then set over paper towels. Slice the leeks into long quarters and set aside until use.
Cook the eggs in water, and after 6 minutes, stop the cooking with icy water. Peel and set aside until use.
Prepare rice and trim vegetables.
In a pan at medium-high heat, fry tempeh cubes until they are in coloration. Remove from pan and set aside.
Set the pan back over heat. Fry the garlic for 1 minute, then add the brown sugar, ketchup, vinegar, and pineapple juice.
Dilute cornstarch into water and add sauce. Thicken the sauce, add hot sauce, and adjust seasonings. Add tempeh and coat well with the sauce.
Set warm rice at the center of the bowls and add tempeh. Share vegetables all around, and add half an egg.
Spread with coriander leaves, black sesame seeds and a lemon quarter.