Vegan Tempeh and Vegetable Bulgur Bowl

Directions

Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.

In a small bowl, mix together soy sauce, maple syrup, 1 tablespoon olive oil, smoked paprika powder, garlic powder, and ground black pepper to create the tempeh marinade.

Cut the tempeh into 1 cm thick slices and coat each slice with the marinade. Arrange the tempeh slices on one half of the prepared baking sheet.

On the other half of the baking sheet, spread out the broccoli florets and cubed parsnip. Drizzle 2 tablespoons of cooking oil over the vegetables and toss to coat. Place in the oven and roast for 20-25 minutes, or until tempeh is golden and the vegetables are tender.

While the tempeh and vegetables are roasting, rinse bulgur under cold water. In a medium pot, bring vegetable broth to a boil. Add bulgur, minced garlic, dried oregano, and dried basil. Reduce heat to low, cover, and simmer for 12-15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

For the roasted tomato cashew sauce, place quartered roma tomatoes on a separate baking sheet and roast in the oven for 15 minutes. Remove and let cool slightly.

In a blender, combine roasted tomatoes, balsamic vinegar, cashew nuts, water, nutritional yeast, lemon juice, dijon mustard, and a pinch of table salt. Blend until smooth.

To assemble the vegan tempeh and vegetable bulgur bowl, divide the bulgur among four bowls. Top each with roasted tempeh slices and roasted vegetables.

Drizzle the roasted tomato cashew sauce over each bowl before serving.