• Eddie

Korean Rice Bowl (Vegan)

I bought one of those Instant Pot pressure cookers on Amazon Prime Day, and I’m kind of obsessed with it. Dried black eyed peas..cooked in 8 minutes. My new favorite gadget has led to a lot of experimentation, and those experiments have left me with a lot of leftover rice. 

Nobody knows how to dress up leftover rice and make an awesome meal out of it better than Koreans. But, I didn’t just want to make it spicy and put an egg on it, I wanted to make it healthful and vegan, but still awesome. 


8 oz. tempeh, cubed

¼ C Korean BBQ or chili sauce (I used Momofuku Ssam Sauce)

1 large cucumber, sliced

1 t sriracha (or any other chili sauce)

1 t rice vinegar

2 T soy sauce

2 T vegan butter substitute

1 T garlic

1 lb. snap peas, ends cut off

2 C cooked rice

1 t Chinese Five Spice

Black sesame seeds


  1. Preheat oven to 350F

  2. Slather the tempeh pieces with the K-BBQ sauce in a bowl. Move the tempeh to a parchment lined baking tray. Reserve the extra sauce in the bowl. Bake the tempeh for 30 mins. 

  3. In a small bowl, combine the cucumber, sriracha, rice vinegar, 1 T soy sauce. Mix well and set aside.

  4. Put a frying pan over medium heat and melt the vegan butter over medium-high heat. Add the garlic and cook for a minute until it’s fragrant, but don’t let it burn. 

  5. Saute the snap peas in the frying pan with a pinch of salt for 2 minutes. Add the rice, 1 T soy sauce, and the five spice powder. Stir and cook for 3 minutes. 

  6. Divide the rice and peas into 2 or 4 bowls (depending on how hungry you are). Add the cucumber salad, tempeh and kimchi (I used white kimchi because all the red ones at M2M had shrimp or anchovy), sprinkle some black sesame over the kimchi.

1 view
  • Facebook - White Circle
  • Twitter - White Circle
  • Instagram - White Circle

© 2018 Eddie McNamara