with Sweet Corn Pilaf & Lime Slaw
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- ½ cup basmati rice
- 1 ear of corn
- 8 oz tempeh
- ¼ cup BBQ sauce
- 1 lime
- ¼ cup vegan sour cream
- 4 oz coleslaw blend
- 1 oz pickled jalapeños
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Add basmati rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and rice is tender, 13 to 15 minutes.
Shuck the corn and slice kernels off the cob. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add corn kernels and a pinch of salt to the skillet and cook until lightly browned in places, 3 to 5 minutes.Transfer to a bowl. TIPS: Cover the skillet if the corn starts to pop. You will use this skillet in the next step.
Wipe the nonstick skillet clean. Cut tempeh into 1 inch cubes. Return skillet to medium-high heat with 1 tbsp vegetable oil. Add cubed tempeh and a pinch of salt and pepper. Cook, stirring occasionally, until tempeh is lightly browned on all sides, 3 to 5 minutes. Add BBQ sauce, toss to coat, and cook until sauce begins to bubble. Add ¼ cup water and cook until sauce is reduced and slightly sticky, 1 to 2 minutes.
Zest and juice the lime. Add lime zest, lime juice, sour cream, and a pinch of salt and pepper to a medium bowl and whisk. Add coleslaw blend and mix the lime coleslaw.
Add corn to the cooked rice and stir to combine. Divide the sweet corn pilaf between bowls and top with BBQ tempeh, lime coleslaw, and pickled jalapeños. Tuck in!