Sesame Tempeh Cucumber Boats

Cucumber boats filled with rice, tempeh, avocado, spicy vegan sauce, sesame seeds, and scallions

Cool, crispy, crunchy, and bursting with flavor! These Sesame Tempeh Cucumber Boats are about to become your new go to, quick and easy recipe. With crispy pan-seared tempeh glazed in a sticky-sweet sesame sauce, served in refreshing cucumber halves, and drizzled with a drinkable spicy cream sauce, this high-protein vegan recipe is perfect for lunch, dinner, or meal prep.

Course Appetizer, Main Course

Cuisine American

Keyword better than takeout, cucumber boats, dairy free, easy recipe, easy weeknight meal, gluten free, meal prep, plant based, tempeh recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 284kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

Tempeh Ingredients

8 oz tempeh cut into 3/4 inch cubes
1 tbsp coconut aminos or soy sauce
1 tbsp rice vinegar
½ tsp sea salt

Sesame Sauce Ingredients

3 tbsp coconut aminos
2 tbsp mirin
2 tbsp sriracha
1 tbsp maple syrup
1 tbsp rice vinegar
2 garlic cloves minced
1 tsp ginger minced
salt and pepper to taste
1 tsp sesame oil optional
1 tbsp sesame seeds plus more for garnish

Spicy Cream Sauce

⅓ cup plain unsweetened dairy free yogurt
2 tbsp sriracha
1 tsp maple syrup
1 tsp rice vinegar
¼ tsp garlic powder

To Serve Ingredients

2 English cucumbers center scooped out
½ cup jasmine rice cooked and cooled
½ avocado thinly sliced
2 green onions chopped

Instructions

Add tempeh to a medium saucepan with the coconut aminos, rice vinegar, salt and just enough water to cover the tempeh. Bring to a gentle simmer, cover and simmer on low for 5 minutes.
While tempeh is simmering, add all ingredients for sesame sauce to a jar and whisk to combine, seasoning to taste.
Drain the tempeh and pat dry. Heat a medium skillet over medium heat and add a splash of water or cooking oil to coat. Add the tempeh and pan fry for 3-4 minutes per side until golden and crispy.
Reduce heat to low, add the sauce, and stir frequently with a wooden spoon to coat each side of the tempeh.
Assemble cucumber boats by filling with a small amount of rice, topping with the tempeh.
Next, combine all ingredients for spicy cream sauce and drizzle on finished cucumber boats!
Add a few pieces of avocado, and sprinkle with green onion and sesame seeds.

Notes

Short on time? Feel free to skip simmering the tempeh if you want. Just know you’ll be missing out on some amazing flavor because simmering the tempeh in the coconut aminos and rice vinegar really enhances the flavor and gives it a little extra something.

Nutrition