Teriyaki Tempeh & Coco Rice

Finding an easy teriyaki recipe usually involves purchasing a ready-made teriyaki sauce, full of nasty ingredients. I love this recipe because it's clean and simple.


  • 1 package of tempeh

  • 1 cup edamame

  • 1/2 bunch green onion

  • 1 cup jasmine rice

  • 1/2 tbsp coconut oil

  • 1/4 cup organic tamari sauce

  • 3 tbsp maple syrup

  • 1 tbsp corn starch

  • 1-2 inch(es) piece ginger

  • 2 cloves garlic

  • 1 small can coconut milk

  • 1 tbsp sesame seeds

  • 1/2 cup water

  • salt & pepper (optional)


  1. Peel, grate/mince garlic and ginger. Chop green onion.

  2. In a small bowl, mix tamari, maple syrup, corn starch, 1/2 cup water, garlic & ginger together. Set mixture aside.

  3. Cut tempeh into small, bite sized squares. Shuffle tempeh into a medium sized bowl and add 3 tbsp of teriyaki sauce mixture to coat. Add sesame seeds and mix together.

  4. In a medium pot add can of coconut milk and water (should equal 1 1/4 cups together). Bring liquid to a boil, add jasmine rice, stir, cover and reduce to low. Cook rice for 11 minutes or until all liquid is absorbed.

  5. In a non-stick pan, add oil, edamame, and tempeh. Stir often and cook for 6 minutes.

  6. Stir in remaining sauce mixture. Sauce should thicken and coat tempeh and edamame.

  7. Fluff rice when done. Divide rice and tariyaki mixture evenly among bowls. Top with green onion.

Serves 2-3 people.

#quick #tempeh


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