Vegan Tempeh Umami Bowl

Vegan Tempeh Umami Bowl

Vegan Tempeh Umami Bowl
Course Main Course
Cuisine vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 generous bowl
Author Living Vegan Staff


  • 8 oz Tempeh cubed and pan sauteed with umami sauce
  • 1 tbsp Umami Sauce plus more (to taste) for serving
  • 2 c Vegetable Broth
  • 1/4 Red Onion halved and sliced thin
  • 2-3 Baby Bok Choy trimmed and halved lengthwise
  • 1-2 Garlic Cloves minced
  • 1 tsp Fresh Ginger grated
  • 1 tbsp White Miso Paste
  • 1-1/2 tsp Rice Vinegar
  • pinch Red Pepper Flakes optional
  • 1-1/2 tsp Date Sugar
  • 1/4 Red Bell Pepper small dice
  • 1/2 c Baby Bella Mushrooms quartered
  • 1 Scallion/Green Onion chopped
  • White Sesame Seeds for garnish
  • Italian Flat Leaf Parsley chopped, for garnish


  • In a hot saute pan, add the tempeh cubes and the umami sauce. Saute until golden.
  • Add the mushrooms. Saute for a minute or two.
  • Meanwhile, in a separate saute pan, add 1/2 c broth, the baby bok choy and sliced red onions cooking just a few minutes.  Add the diced red bell pepper.
  • Remove from the skillet and set aside.
  • Add the remaining 1-1/2 c broth to the same hot saute pan along with garlic, ginger,miso, vinegar, umami sauce, red pepper flakes and date sugar. 
  • Return the vegetables (except bok choy) to the saute pan along with the cooked tempeh, lowering the heat and stirring to combine the flavors and reduce the mixture just slightly, about 5 minutes.
  • Ladle into a bowl with the reserved bok choy.
  • Garnish with chopped parsley and white sesame seeds, if desired.