This delicious Greek tempeh bowl is made with Greek marinated tempeh and paired with creamy orzo. It’s delicious!
For the Tempeh:
227g of Lightlife Original Tempeh, cut into cubes
1 tbsp. Olive oil
1 tbsp. Dried basil leaves
1 tbsp. Dried oregano leaves
1 tbsp. Garlic powder
1 tbsp. Umami spice (optional)
Juice of 1 lemon
For the Orzo:
1 tbsp. Butter
2 cloves of garlic, pressed
1 cup orzo
1 tsp vegetable stock paste
1 medium-sized zucchini, cut into whole chunks
Season to taste with salt and pepper
2 cups boiling water
½ cup coconut milk
¼ vegan parmesan cheese or regular parmesan cheese
For the Honey Mustard:
3 tbsp. Honey
3 tbsp. Yellow mustard
2 tsp olive oil
Dash of salt and pepper
fresh tomatoes, fresh zucchini, and fresh oregano (all completely optional)
Let’s start by first marinating Tempeh. To a large bowl, combine all the Tempeh ingredients and stir/coat till each piece is well coated. Let that marry for at least 30 minutes in the fridge.
While the tempeh marinates, prepare the toppings by cutting/prepping them and also make the Honey Mustard Dressing by adding all the ingredients into a small dish and stirring to combine. Place in the fridge till service.
10 minute before removing the tempeh from the fridge, begin cooking the orzo. To a large pot, add the butter and let it heat for 30 seconds before adding garlic and orzo. Let each piece of orzo toast up nicely, stirring often to avoid burning. To the pot, add the vegetable stock paste (if you don’t have this, just use 2 cups of vegetable stock) and stir till coated. Increase heat to medium and add the zucchini to the pot along with the water. Stir to avoid any sticking and bring to a boil. Once boiling, place the lid onto the pot and cook down for 10 minutes or until the orzo is al dente. Once al dente, add the coconut milk and parmesan cheese. Stir till combined and cook for another 3-5 minutes before checking for salt and pepper. Remove from the heat and set aside.
Grab a large cast iron skillet and lightly grease with oil spray of choice. Use tongs to transfer each piece of Temph to the cast iron skillet and cook for 4 minutes on each side. You want each piece to be golden but some pieces may look burnt because of all the spices. Don’t worry!
Plate each dish by starting with a generous amount of Orzo, then Tempeh, your toppings and some honey mustard dressing. Enjoy!
Orzo: If you are not a fan of orzo then use any small pasta.
Tempeh: If you’re not a fan of Tempeh then use pressed Tofu or any other protein source of choice.
Spices: Have fun with the spices, make this dish your own! Feel free to omit or add your favorites as you please!
Honey: If you are vegan, use maple syrup in the dressing instead of honey.
- Serving Size: 4
- Calories: 445
- Sugar: 16.4
- Sodium: 830.3
- Fat: 17.5
- Saturated Fat: 8.5
- Unsaturated Fat: 1.8
- Trans Fat: 0
- Carbohydrates: 63.8
- Fiber: 5.1
- Protein: 12.7
- Cholesterol: 7.7
Keywords: recipe, bow, spice, vegetarian