Miso Glazed Tempeh Grain Bowl With Leek And Asparagus

Ingredients

• Tempeh12 ounces sliced
• White Miso2 tablespoons
• Rice Vinegar1 tablespoon
• Maple Syrup1 tablespoon
• Rolled Oats1 cup toasted
• Water Or Vegetable Broth2 1/2 cups
• Leek Trimmed And Split Lengthwise1 large
• Asparagus Trimmed1 bunch about 12 spears
• Garlic Minced2 cloves
• Olive Oil1 tablespoon
• Sauerkraut1/2 cup
• Toasted Sesame Seeds1 tablespoon
• Black Pepper To Taste

Method

1. 1Toast oats in a dry skillet over gentle heat until fragrant about 5 minutes. Transfer to a saucepan add water or broth and simmer on low until creamy about 15 minutes. Keep covered and warm.
2. 2Whisk miso rice vinegar and maple syrup in a small bowl to make a glaze.
3. 3Heat a skillet with olive oil on medium low. Add sliced tempeh and cook gently until warm and golden about 4 minutes per side brushing with miso glaze in the last few minutes. Remove and keep warm.
4. 4Steam leek and asparagus until tender crisp about 4 to 6 minutes to preserve prebiotic texture. Toss with minced garlic and a drizzle of the reserved glaze.
5. 5Assemble bowls with creamy oats as a base. Arrange tempeh leek and asparagus on top. Add a generous spoonful of sauerkraut and sprinkle sesame seeds. Serve immediately.