Tempeh! Have you tried? Tempeh is PACKED with protein and fiber, plus it helps keep your gut healthy as its made from naturally fermented soybeans. Perfect for Meatless Monday 👩🏼🍳Try it out in my delicious stir fry recipe below! Feel free to add in whatever veggies you have on hand! Would be great with peppers, peas, carrots or mushrooms 👩🏼🌾
Serves 2
Ingredients:
Olive or Avocado Oil Spray
1 cup chopped asparagus
1/2 medium-sized white onion, sliced
2 garlic cloves, finely chopped
2 cups chopped broccoli
2 cups chopped brussels sprouts
salt and pepper, to taste
Primal Kitchen No Soy Teriyaki Sauce
4 cups frozen cauliflower rice
6 oz. tempeh, cubed
2 tbsp Coconut Aminos
1 tsp garlic powder
generous pinch of pepper
Directions:
1.) Cube a block of tempeh and coat with the Coconut aminos, black pepper & garlic powder.
2.) Let it sit for at least 10 minutes. Then heat a large skillet or wok over medium-high heat, spraying with the Olive/ Avocado Oil spray.
3.) Add the broccoli, brussels, onion, garlic and a pinch of salt and cook for 3-4 minutes, stirring every 30 seconds until the onions are softened.
4.) Add the asparagus and cauliflower rice and cook for 4-5 minutes until everything is cooked al dente (slightly soft while still retaining some crunch).
5.) While the veggies are cooking, place the cubed tempeh on a baking tray and broil in the oven for 5-10 minutes until browned and crispy, or pan sear on medium high heat in 1 tsp Avocado Oil.
6.) Add 4 tbsp of the Primal Kitchen No Soy Teriyaki Sauce to the stir fry and mix.
7.) Serve the stir fried veggie mixture in two bowls, topping each with 1/2 of the crispy tempeh. Enjoy!
