Ingredients

The following ingredients have 3 Servings
  • 1 cup (180 g) dry white jasmine rice
  • 1 medium head of broccoli, chopped into bite-sized pieces
  • 2 carrots, peeled and sliced
  • 4 ounces (110 g) shiitake mushrooms, cut in half
  • 1 cup (120 g) sugar snap peas
  • 1 recipe Stovetop Peanut Tempeh
  • Optional: sesame seeds and sliced green onion, for garnish

Instruction

  • Bring a pot of water to a boil and set up a steamer basket while you prep the vegetables. Once the water comes to a boil, add the rice and cook according to package instructions.
  • Cook and prepare the stovetop peanut tempeh, if you have not done so already.
  • While the rice and tempeh cook, add the sliced carrots to a steamer basket and cook for 3 minutes. Add the mushrooms, then cook for an additional 2 minutes. Add the broccoli and snap peas, then cook for a final 3 minutes.
  • Divide the rice, tempeh, and vegetables evenly between bowls, then top as desired. Serve warm; leftovers will keep in the fridge for up to five days.