Spicy Tempeh and Oyster Mushroom Vegan Bowl

Directions

Preheat the oven to 200 degrees Celsius.

Spread the cubed tempeh and torn oyster mushrooms out in a single layer on a baking sheet. Drizzle them with 15 milliliters of olive oil and sprinkle with half of the ground cumin, smoked paprika powder, garlic powder, chili powder, and a pinch of salt.

Place the tempeh and mushrooms in the preheated oven and roast for 20 minutes, or until they are crispy and browned, turning once halfway through.

While the tempeh and mushrooms are roasting, cook the lentils in a medium saucepan with the vegetable broth. Bring to a boil, then reduce to a simmer, and cook uncovered for 20 minutes or until lentils are tender. Drain any excess broth if necessary.

In a small bowl, combine the remaining olive oil, tamari, the rest of the ground cumin, smoked paprika powder, garlic powder, chili powder, crushed chili peppers, and salt to make a dressing.

In a separate bowl, whisk together tahini and lemon juice until it reaches a creamy, drizzle-able consistency. Add water a little at a time if the mixture is too thick.

Remove the tempeh and mushrooms from the oven and let it cool slightly.

Assemble the bowls by dividing the precooked rice among four serving bowls. Top with the cooked lentils, roasted tempeh and mushrooms, and thinly sliced red cabbage.

Drizzle the tamari-spice dressing over the bowls, followed by a drizzle of the tahini-lemon sauce.

Serve the bowls immediately while everything is still warm.