Smoky Tempeh Burrito Bowls

This recipe required a lot of pots and pans, and unfortunately, it just was not worth all of the effort. The sauce is very thick and one-dimensional, though the flavor is okay. It needs some other herbs or acidity or something. I have made Tempeh many times and always love it, but unfortunately, the cooking method described in this recipe does not lead to a good texture on the Tempeh. I did not make any changes to the recipe, either. Overall, would not recommend.

Skipped steaming/browning tempeh & just added it raw to sauce (which I didn’t puree-chuncky is better) and simmered 3min. The sauce is delish as is, as a stand alone meal-sans beans/rice.

Guacamole is also good on it.

Served on a bed of fresh spinach instead of rice

If I make this again, I think I need to adjust my seasonings. For some reason the flavor did not come through like other recipes of yours I have tried. Regardless, the end result was good and very filling!

This was terrific!! Some have expressed dislike of all the pans used but I didn’t find it bothersome at all. The taste was really good, and it was husband (omnivore) approved. The best part is the limited ingredient list for a tasty meal. Very easy to remember and not need the recipe for when I make it again! Underwhelmed, frankly, by the rice. I tried the suggested way, and yes, the rice was good, but not so much better than what comes out of my InstaPot to spend the time doing it that way again.

Made this for dinner tonight, but for the work and time it took, I don’t see myself making this one again. The sauce is really good but the tempeh turned out blah for me. Maybe I should have cut them in smaller chunks? Otherwise, it felt like a pretty normal burrito bowl. I added a dollop of your cultured sour cream as well (I’m obsessed with that stuff).

Giving 3 stars because the flavor was good and even though it does take a ton of dishes as others have said, it is still a very easy dish to make. Just wasn’t mind-blowing like I’ve grown accustomed to from MB.

Made this for 4th of July. Very good, healthy, high fiber, low fat.

Reasons I didn’t give 5 stars: 1) Time consuming to make & prep. 2) Requires dirtying at least 4 pans/pots to make, plus blender, cutting board, knife, lid, measuring spoons, empty cans… Kitchen a mess afterward.

Any suggestions for short cuts appreciated!

Really nice recipe – got a lot of kick from the chipotle peppers. I like it personally, but for those who don’t, you might want to remove the seeds from the peppers as it all gets blended together and unleashes the fire of 10,000 suns lol. Great flavor, will definitely do this again.

This was also my first time using tempeh and I liked the steaming idea!

Delicious dish. I found it to be a tad spicy, but would remove the seeds from the pepper in the future. As a tip, i didn’t have tomato sauce, so i mixed 1/2 cup water with a can of tomato paste and it worked perfectly. I also opted for refried beans.

I made the tempeh portion of this recipe and it was amazing! Just wanted to say that I used 16 oz tempeh instead of 10 (since my tempeh comes in packages of 8oz) and the recipe made the perfect amount of sauce for all 16 oz

LOVED this recipe. I could eat that sauce with a spoon. I made it when I was home visiting my parents. It earned my meat-eating dad’s stamp of approval, so that says it all in my book :)

Delicious! Could definitely go a tad spicier but the sauce is great. We love tempeh, and this is a great meal to have on our dinner rotation.

Yum! Loved this recipe! This was my first time cooking with tempeh and it was a hit. Served ours with cilantro rice, black beans and spinach and topped with fresh lime. My husband said he liked the texture even more than tofu. We will definitely put this method to use in the future!

This was dinner last night. I like tempeh much better than tofu because of the texture and how it has a bit of nutty flavor. I didn’t have a yellow onion so used red instead. It worked fine. Didn’t want to have to mess with transferring the sauce to a blender and then back to pan, although I understand the reasoning, just not into having to wash one more thing. Also, I inevitably spill the sauce mid transfer or burn myself. We went with a chunkier consistency and liked it just the same. I also added a couple more tbs of chipotle sauce for kick. Dressed this up with some greek yogurt, cheese, cabbage, and shredded carrot. Yum.

PS As a reader who is blind and uses a screen reader, it’s really challenging to use your rating system. Not sure if it’s reflected here, but I give this 4 stars for difficulty of execution and number of dishes involved.

This tastes amazing! The flavors are SO good!!! I will say that the prep and amount of dishes afterwards is a lot more than I would prefer, but honestly this dish is so worth it. Thank you for sharing this recipe! I have never tried tempeh before this – I am now in love! :)

Very tasty!

This was one of my favs so far. Whats great is once again everything was in my pantry, so I was ready to go. Perfect weekday meal. I hate having to scramble when I get home to make something, this was so easily put together.
Thanks again for the Yummies.

This was soooo gooood. Only thing I missed was a dressing, like tofu sour cream.

Have made this several times and I love it! I often bring the leftovers to work the next day!

Thanks for such a delicious recipe. I didn’t have tomato sauce so I used pasta sauce I also didn’t have chipotle chile in adobo sauce so I used a dried pasilla chile and some mole sauce. Don’t know how much different it would taste but it was just the right amount of spicy and so delicious. I love it so much I’ve made it twice now this way. Thank you. Thank you.

So so fn good!!!

I know this is an older post, but I just wanted to say that I discovered this recipe not too long ago and I have probably made it at least a dozen times since then. It’s that good. I drizzle my whole bowl with a creamy vegan chipotle dressing (that I made up, using Just Mayo as the base) and it’s seriously heaven. It does require some time and dirtying some pots and pans but it is so worth it. Thanks so much for sharing!

Soooo good. We are not tempeh lovers, but this was delish! Thank you for the tip about steaming the tempeh first. Definitely took out the bitterness. Thanks!

This was very tasty! I ate the first batch as the rice bowl and ended up adding a little agave to the leftovers and eating them with chili roasted sweet potatoes and sautéed onions, kale and corn. I preferred this over the rice and I’m a huge carb fan!! I will definitely make this again and maybe use the sauce for enchiladas in the future. Steaming the tempeh- clutch. Thanks for the recipe!!!

Loved this variation with the smoky tempeh! We’d been making similar bowls but never seasoned the tempeh in this way. The second night we put it all inside an actual burrito as a treat and it was delicious. Second time around we used slightly less tomato sauce and more chipotle, we love spicy.

This was awesome!!! I also made a little guacamole to add to this and it was such a delicious plus satisfying meal. I am not a complete vegan but your recipes are driving me that way. :)

I am so not a tempeh person.. I actually hate it but after seeing this post I had to try it. It was DELICIOUS!! We have made it twice in the past week and enjoyed it cold for leftovers the next day. We made them into tacos as well and wow were they unreal.

Made this last night and really enjoyed it! I especially appreciated learning a new way of preparing tempeh that doesn’t require overnight prep. I added a few spices when sautéing the tempeh, that was probably the only adjustment. This was also a great recipe as my significant other is not vegan (and not a fan of tempeh, I’ve tried) and so we were able to adapt it without creating a whole new meal. I prep’d a few of the elements over the weekend to help pull this together quickly during the weeknight.

Like others have said, the end result is very tasty but way too many dishes. I used 5 pots/pans + blender.

Yum! This was delicious! I’ve always been too scared of trying to cook with tempeh because it seemed complicated and not that tasty. This made it incredibly easy! There are a lot of steps to the recipe, but it’s a great make-ahead meal – I made everything (rice, beans, chipotle sauce) ahead of time and then only had to cook the tempeh when I was ready to eat. Great recipe!

We made this last night. We didn’t have adobo, so I substituted a little chili powder and some sweet red peppers. This was our first Tempeh dish and my wife and are hooked. Great recipe.

fabulous–have been cooking plant based for a year now for myself and two friends on Sundays, and your recipes are among the very few which I don’t fuss around with too much. I spaced and forgot the bbq sauce on this one, and made my own tomato sauce from the garden, but stuck to everything else. This was a mega winner with the whole group. brava! and big thank you for doing all the work it takes to put these recipes together. I know it’s no joke. Also, I have only repeated three recipes, during the year-and two were yours!

This was good, quite good, but minimalistic? Not hardly. Too many pots and pans to be called minimal. I made everything ahead and held it in a 200-degree oven until dinner. And it doesn’t “come together” all that quickly (1 hour and 45 minutes). I’m not sure this will end up in my rotation of “go-to’s,” but I do appreciate learning better ways of preparing tempeh.

Made this tonight for dinner. It was AMAZING! I doubled the sauce recipe so I can freeze it for later, so glad I did. I made cauliflower rice and added avocado.