Curry Tempeh Bowl with Shawarma Spiced Mushrooms

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Curry Tempeh Bowl with Shawarma Spiced Mushrooms

Here's a bowl of deliciousness made with our curry seasoned tempeh by team member Maddie Lee!

Ingredients

• 1 (8 oz) Tootie’s Curry Seasoned Tempeh
• 1 head of broccoli, cut into pieces
• Olive oil
• Salt and Pepper
• 1 lb of shiitake mushrooms, sliced
• 2 TBSP shawarma spice mix (homemade or store bought)
• 1 TBSP maple syrup
• 1/2 head of cabbage
• 1/2 large red onion
• 3 TBSP white vinegar
• 1 tsp cane sugar
• Juice and zest of 1/2 lemon
• 1 cup of rice
• Fresh herbs to top (scallions, cilantro, parsley, or dill)
• Lemon tahini dressing (used @shovelandspoonfood but easy to make)

Instructions

1. For the broccoli:
2. Preheat the oven to 400º F.
3. In a bowl, toss broccoli with olive oil, salt, and pepper.
4. Spread the broccoli out on a lined baking sheet and bake for 30 minutes or until well roasted
5. For the rice:
6. Cook the rice according to the package instructions.
7. For the red onion cabbage slaw:
8. Thinly slice the cabbage and red onion
9. Combine in a bowl with 1 tbsp oil, white vinegar, sugar, juice and zest of half a lemon, and salt.
10. For the mushrooms:
11. Toss the sliced shiitake mushrooms in shawarma spice along with the maple syrup, 2 tbsp olive oil and salt and pepper to taste
12. Preheat a skillet with oil and then sauté seasoned mushrooms until they’re browned, fragrant, and caramelized.
13. For the tempeh:
14. Preheat a cast iron skillet on medium heat, and then add oil. Cut the curry seasoned tempeh into cubes and pan fry until golden brown, checking and flipping frequently.
15. To serve:
16. Arrange all components in a bowl and top with fresh herbs and a generous drizzle of lemon tahini dressing! Enjoy!

Did you make this recipe?

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