"THAI SPICE RAINBOW RICE 🌈 This was my first time ever cooking with Tempeh and I used a sweet and spicy Thai Spice Marinade to make this feast colorful, hearty, and so delish! Also, I love to use the Thai Spice Sauce with Mushrooms or Jackfruit if you're looking for another meaty option."
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ingredients
For the Thai Spice Sauce
- 3 tablespoons Organic Sriracha
- 1/4 cup Liquid Aminos
- 1/3 cup Rice Vinegar
- 3 tablespoons Lime Juice
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 teaspoon Ground Ginger
- 1 1/2 tablespoons Maple Syrup
- 2 teaspoons Black Pepper
- Pink Hemilayan Salt, to taste, if needed
- 1 1/2 tablespoons minced garlic
ingredients
Additional Salad Ingredients of Choice
- 1/4 cup crushed Peanuts
- 1/4 cup chopped Green Onion
- Tempeh
- Mushrooms
- Rice, of choice cooked according to package instrusctions
- Romaine Lettuce⠀
- Cucumbers
- Carrots
- Cabbage
- Lime
Method
Step 1
In a bowl combine all of your Thai Spice Sauce ingredients and whisk until combined.
Step 2
Using a splash of vegetable Broth, cook your Tempeh or Mushrooms In a large pan until the are mostly cooked.
Step 3
Pour your THAI SPICE SAUCE into your pan and cover. Let it cook on medium high for about 3-6 minutes.
Step 4
Load up your plate with Vegetables, Rice, and Cooked Tempeh or Mushrooms.
Step 5
Sprinkle Crushed Peanuts and Fresh Mint on top. Sing, serve, and enjoy!⠀