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What you'll be getting:
Tempeh Fingers with Seasonal Veggies and Brown Rice

Per Serving:
4 oz gf Multigrain tempeh (tossed in oil, salt and pepper- discoloration on the tempeh is normal)
125 g veggies ( cabbage, carrots, broccolini, asparagus, chard, calcot onions)
3/4 c cooked brown rice
2 T seasoning sauce (chickpeas, oil, salt, pepper, lemon juice, nutritional yeast, fines herbes)

Equipment needed: Pot to that can hold all of the ingredients, or 1 pan and 1 sheet pan.

I pan fried the tempeh fingers, but if you have a larger serving size, it would be best to cook them in the oven. 435 for 10-15 minutes. For pan frying, heat up your pan, when hot add the tempeh.


After the tempeh has cooked on 2 sides, place on a cutting board or plate.


Once your carrots are tender, add the rice. Once rice is mixed with the veggies, add 1/2 of the seasoning sauce.


Cook for 2 minutes and then flip and cook for an additional 2 minutes. (You don't have to cook every side of the tempeh.)


Add the veggies to the pan. Cook until carrots are tender. This will only take a couple of minutes. I like to just let the veggies sit in the hot pan, this gives the cabbage better color.


Once the rice is warmed through it will be ready to plate. Top with the tempeh and drizzle the remaining sauce over top. From start to finish this dinner takes less than 15 minutes. Enjoy!

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