GERD Friendly Miso-Sesame Tempeh Sorghum Bowl with Mushrooms

Total time1 hr 30 min

Prep time20 min

Cook time55 min

4.6

(3)

GERD Friendly Miso-Sesame Tempeh Sorghum Bowl with Mushrooms

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Ingredients

4 servings

For the sorghum

1 cup whole-grain sorghum, rinsed
2 ½ cups water
¼ tsp salt

For the tempeh marinade

1 package (8 oz) tempeh, cut into ½-inch cubes
2 tbsp white miso paste
1 tbsp tamari
1 tbsp toasted sesame oil
1 tbsp pure maple syrup
1 tsp fresh ginger, finely grated
1 tbsp rice vinegar

For the mushrooms

10 oz shiitake mushrooms, stems removed, caps sliced ¼-inch thick
2 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For searing the tempeh

1 tbsp extra virgin olive oil

For the miso-sesame dressing

2 tbsp white miso paste
2 tbsp tahini
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp pure maple syrup
1 tsp fresh ginger, finely grated
3–4 tbsp warm water

For serving

4 cups baby spinach
1 cup shredded red cabbage
1 medium carrot, peeled and julienned or grated
1 tbsp sesame seeds, dry-roasted
2 scallions (green tops only), thinly sliced (optional)
Can be omitted
scallions

Instructions

1
Combine the sorghum, 2 1/2 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the sorghum is tender and has absorbed most of the liquid, 45–50 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the sorghum cooks, preheat the oven to 425°F (220°C). In a small bowl, whisk together the 2 tbsp miso paste, tamari, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 tsp ginger, and 1 tbsp rice vinegar until smooth. Add the tempeh cubes and toss to coat evenly. Let the tempeh marinate for 15 minutes at room temperature.

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