Quinoa Bowl with Maple-Glazed Tempeh and Miso Gravy

There are so many good things in this bowl.

Packed with veggies, sweet maple glazed tempeh, and topped with a delectable miso gravy, this meal has so much going for it.

Let’s start with the miso gravy. Bursting with flavour, it seems like it would be so hard to make, but it’s so quick and easy, I swear! It has a wonderful fresh taste from the lemon and ginger, a hint of spice, and is the perfect, smooth texture. I add it to veggie bowls, dip my french fries in it…this sauce goes with so many things!

Then there’s the maple-glazed tempeh. A little sweet, a little salty, a little tangy, this is one of my favourite ways to make tempeh. You can throw whatever veggies you like into the bowl; I also like to make this with thinly sliced zucchini, roasted tomatoes, or broccoli. You can also mix up the grains; I made this with quinoa, but wild rice, bulgar, or wheat berries would be delicious too. The veggies are raw or just a little bit steamed, still crunchy and full of flavour, snuggled in with warm quinoa and miso gravy. Deliciousness all around!

Miso gravy from The First Mess. Tempeh from The Kitchn.



1 tbsp maple syrup

1 tbsp soy sauce

1 tsp rice vinegar

1 clove garlic, minced

4 ounces tempeh, cut into strips


1/2 cup vegetable stock

1 tbsp olive oil

1 tbsp maple syrup

1 tsp sriracha

1 clove garlic, minced

2 tsp minced ginger

juice from 1/2 a lemon

2 tsp light miso (also sometimes called white type soybean paste)

1 tbsp flour

2 tbsp water


handful snap peas

1 carrot, thinly sliced

1 pepper, thinly sliced

1-2 cups kale, roughly chopped

1 cup cooked grains (rice, bulgar, quinoa, wheat berries, etc. etc.)



Combine marinade ingredients in a bowl and add sliced tempeh. Marinate at least an hour, up to overnight.

Preheat a skillet over medium heat and add a bit of olive oil. Cook tempeh a few minutes on each side, until golden brown. Halfway through cooking pour any remaining marinade over tempeh.


Combine vegetable stock, oil, maple syrup, sriracha, garlic, ginger, and lemon juice in a small saucepan over medium heat, and bring to a simmer. In a small cup, stir together miso, flour, and water until most of the lumps dissolve. Add this to the saucepan and whisk it into the sauce. Let the gravy simmer, whisking occasionally, until it has thickened, about 3 minutes. Remove from heat and cover to keep it warm.


Put about an inch of water in a medium pot, set over medium heat and cover. Put snap peas in a steamer basket and put the basket in the pot when the water starts boiling. Steam snap peas about 3 minutes, until just a little bit tender. Add the kale and cover again; steam about 1 minute.

Place cooked grains in a serving bowl. Top with steamed kale and snap peas, sliced carrot, sliced pepper, and tempeh strips. Whisk the gravy and pour over the veggies and quinoa.

Veggies like carrots, pepper, and kale, combined with warm grains topped with sweet, salty tempeh make a super healthy meal. This bowl makes me want to shout HOORAY VEGETARIANISM out my window! (But I won’t, because neighbours).


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