Smoky Tempeh Quinoa Bowls with Kimchi and Chipotle Cashew Sauce

Preparation Steps

1. Cook the quinoa

   Rinse the dry quinoa well. Bring it to a boil with the vegetable stock in a covered saucepan over medium-high heat, then reduce to low and cook for about 15 minutes, until the liquid is absorbed and the quinoa grains show their pale rings. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.

2. Season and roast the tempeh

   Heat the oven to 425°F (220°C). Whisk together the tamari soy sauce, maple syrup, olive oil, smoked paprika, garlic powder, and onion powder; turn the tempeh in the mixture. Spread it on a lined baking tray and roast for 20 minutes, turning once halfway through, until the edges are deeply golden.

3. Roast the vegetables

   Toss the red bell pepper, sweet green pepper, onion, and olive oil on a second baking tray. Roast alongside the tempeh for 15 minutes, then add the garlic and frozen green soybeans. Roast for another 8 to 10 minutes, until the peppers have browned edges, the onion is tender, and the edamame is hot throughout.

4. Blend the chipotle cashew sauce

   Blend the cashew yogurt, nutritional yeast, chipotle peppers , fresh lime juice, tamari soy sauce, and vegetable stock for 30 to 45 seconds, scraping down the sides once if needed. The sauce should be pourable but thick enough to coat the back of a spoon, with a clear track that slowly closes when stirred.

5. Build the bowls

   Divide the quinoa among four bowls. Add the roasted vegetables, tempeh, and vegan kimchi, then spoon the chipotle cashew sauce over the top.