Squeeze out the water from the soaked mushrooms. Save the soaking water. Slice the mushrooms and set it aside.
Place a non-stick deep frying pan over medium heat. Once the pan is hot, add oil. Then add the chopped onion and minced garlic. Stir and cook for a while until the onions become soft.
Add the carrots, zucchinis, sliced mushrooms, and a pinch of salt. Continue to stir and cook for another 1-2 minutes.
Add the tempeh and the rice, followed by a big scoop of vegetable stock and the soaking water saved from soaking the mushrooms. Cook until the liquid almost evaporates, then add another scoop of stock and mushroom water. Repeat the same until the rice is cooked.
Add the pesto sauce. Mix to combine all. Taste to add salt and black pepper to your liking. Serve warm.