Buffalo sauce tempeh & Spanish rice gluten-free bowl from Vegan Richa's Instant Pot™ Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond (page 286) by Richa Hingle

  • long-grain white rice
  • red onions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    This recipe appears in the book as a variation of “Buffalo sauce tempeh & Spanish rice wraps”. See recipe for soy-free variation. Can substitute sunflower oil for safflower oil, other greens for kale, seitan for tempeh, safflower oil or sunflower oil for vegan butter, and pico de gallo or vegan sour cream for salsa.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of “Buffalo sauce tempeh & Spanish rice wraps”. See recipe for soy-free variation. Can substitute sunflower oil for safflower oil, other greens for kale, seitan for tempeh, safflower oil or sunflower oil for vegan butter, and pico de gallo or vegan sour cream for salsa.

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