Sweet Kidney Bean, Rice & Chard Bowl with Maple Tempeh Bacon

Tempeh is my new best friend. It’s versatility is ridiculous and I have been using it every chance I get. It really adds alot of depth to most recipes, and without it many good dishes can fall flat. It’s such a cheap and simple ingredient that has produced some of my favorite Vegan Pact recipes. Buffalo chick’n pizza, BBQ baked beans, avocado tacos and corn chili-I’m talking to you.

This dish is no exception. Beans, rice and chard seem plain ol’ boring to me, but throw in a little marinated tempeh, and you’ve got a five star plate on your hands.

Be on the lookout for a raw version of vegan bacon later this week. I’ll give you a hint-it involves eggplant 😉

2 cups kidney beans, cooked

2 cups swiss chard, chopped

3 cups cooked brown rice (NOTE: brown rice cooked in veggie broth is ideal for this recipe)

2 tomatoes, chopped

1/3 cup pure maple syrup

1/2 cup water

1/4 cup vegetable broth

4 cloves garlic, minced

3 tbsp olive oil

2 tsp paprika

1 tsp sea salt

1/2 tsp black pepper

Green onions for garnish


1 8 oz package organic multi-grain tempeh, sliced into strips

3 tbsp pure maple syrup

2 tbsp soy sauce

2 tbsp pure raw honey (or agave)

Dash of cayenne pepper

1 tbsp olive oil

  • For the tempeh, whisk maple syrup, soy sauce, honey and cayenne together
  • Pour over tempeh in a container and toss to coat
  • Let marinate in the fridge for an hour
  • Meanwhile, cook tomatoes in 1 tbsp oil over medium heat in a large skillet for 5 minutes
  • Add garlic and vegetable broth and bring to high heat
  • Once it begins sizzling, return to medium heat and cook for 2 more minutes
  • Add beans, rice, chard, maple syrup, water, paprika, salt and black pepper and stir together
  • Cover and let cook for 10 minutes
  • When tempeh is done marinating, heat another tbsp of oil in a frying pan over medium heat
  • Add tempeh, and reserve the liquid
  • Cook for 3-5 minutes, then flip and pour remaining marinade over tempeh
  • Cook for 3-5 more minutes, or until the strips are crispy and dark brown






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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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