Asian Buddha bowl with yakisoba and tempeh teriyaki

This buddha bowl recipe, with preparations of Japanese cuisine in 100% vegetable version, is accompanied by a miso broth and a dressing of seeds and algae.

This Eastern-inspired vegan buddha bowl includes preparations with sauces typical of Japanese cuisine such as teriyaki and yakisoba, or furikake, a seasoning of seeds and roasted seaweed. It follows, like all buddha bowls, the ideal proportion of nutrients proposed in the famous Harvard dish, and can be eaten as a single dish without having to accompany it with anything else.

Although the names of the elaborations may make you think that it is complicated, it is an easy dish to prepare and requires little more than an hour and a half of preparation.

RECIPE ELABORATION BY ELABORATION

Preparation time: 1 h 45 min
Servings: 4-6

This buddha bowl is composed of:

• Vegetable Yakisoba with Black Rice Noodles
• Tempeh teriyaki
• Bittersweet pak choi blanching
• Furikake (seasoning of seeds and roasted seaweed)
• White miso broth with ginger

The elaborations are simple and together preparing the dish takes less than two hours of time. The furikake, a condiment, you can have it prepared before, although it is really quick to make.

Let’s now look at each elaboration step by step.

TEMPEH WITH TERIYAKI SAUCE AND GINGER

This preparation, which provides quality vegetable proteins to the dish, should occupy only a quarter of the buddha bowl.

Ingredients:

• 200 g chickpea tempeh marinated in tamari and cut into coarse cubes
• 100 ml teriyaki sauce
• 5 g ginger powder
• extra virgin olive oil

Elaboration:

1. In a glass jar with lid place 1/4 of the teriyaki sauce with the ginger powder, close and stir well.
2. Add the tempeh cubes, recap and shake gently to mix well. Let stand 20 minutes before continuing with the recipe.
3. Heat a pan with a little oil. Mark the marinated tempeh cubes first. Add the remaining teriyaki sauce and sauté giving 3 more turns.
4. Turn off and remove from heat.

VEGETABLE YAKISOBA WITH BLACK RICE NOODLES

It is one of the most abundant preparations of the dish. Serve by occupying half of the bowl with the sesame seeds on top.

Ingredients:

• 250 g black rice noodles
• 2 carrots, peeled and julienned
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1/2 red onion, julienned
• 1/2 leek, julienned
• roasted sesame seeds

For vegan yakisova sauce:

• 50 ml tamari
• 30 g tomato concentrate
• 50 ml concentrated apple syrup
• 25 ml apple cider vinegar
• ground black pepper to taste
• 5 g garlic powder
• 5 g ginger powder

Elaboration:

1. Cook the vegetables that we have steamed julienned for about 5 minutes.
2. Cook the rice noodles according to the package directions. Once cooked and drained, reserve them in a bowl covered with cold water.
3. To make the sauce you just have to mix all the ingredients in a bowl until they are well integrated.
4. Pour the well-drained noodles, vegetables and sauce into a wok. Stir and cook for 2 minutes over medium-high heat.
5. Sprinkle the sesame seeds on top.

BITTERSWEET PAK CHOI BLANCHING

This preparation, which provides the main ration of vegetables, should occupy the other half of the bowl. Put some furikake on top.

Ingredients:

• 2 pak choi cut in half, transversely
• 30 ml rice vinegar
• 20 ml rice syrup
• 20 ml tamari
• 25 ml extra virgin olive oil
• lightly roasted black sesame seeds
• sea salt

Elaboration:

1. Put a pot with plenty of water and a pinch of salt to boil. Add the pak choi and blanch for 3 minutes.
2. Remove the pak choi and pass them immediately through cold water with ice to cut the cooking. Remove them from the cold water and reserve on a plate.
3. Emulsify rice vinegar with syrup, tamari and oil.
4. Season the pak choi with the vinaigrette and serve with a little furikake on top.

FURIKAKE WITH CHILI FLAKES

This mixture of seaweed and roasted seeds, with the spicy touch of chili, can be stored in a glass jar once made, up to ten days. It is done in a moment.

Ingredients:

• 3 toasted nori seaweed leaves
• 2 tablespoons toasted sweet seaweed
• 3 tablespoons golden sesame
• 3 tablespoons black sesame
• 1 tablespoon tamari
• 1 teaspoon toasted sesame oil (optional)
• 1 tablespoon salt flakes
• 1 tablespoon Japanese chili flakes
• 2 tablespoons garrapiñado sesame with spirulina

Elaboration:

1. Toast the seaweed in a pan without oil and chop with your hands or scissors.
2. Wash and drain the golden and black sesame seeds. Toast them lightly in a pan without oil.
3. With the seeds still hot, mix the tamari and roasted sesame oil in a bowl.
4. Let the seeds cool before mixing them with all other ingredients.

WHITE MISO BROTH WITH GINGER

This broth is served to accompany the buddha bowl. It hydrates you, provides minerals and probiotics and is the most comforting.

Ingredients:

• 400 ml kombu or dashi broth
• 30 g white miso paste
• 2 shiitakes mushrooms
• roasted sesame oil
• fresh chives

Elaboration:

1. Cut the tip of the stem of the shiitakes and discard it. Wash and dry the mushrooms carefully. Laminate them very fine.
2. Place the mushrooms in a pot with the dashi and cook covered in medium heat for 8 minutes.
3. Dilute the miso in a bowl with a little hot broth. Add the miso paste to the pot and stir. Remove the broth from the heat and reserve it covered.
4. Serve it in a small bowl to accompany the other preparations. At the last moment, season with a little toasted sesame oil and chopped fresh chives.