The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Tempeh Fingers with Rice and Veggies
Per Serving:
3/4 c cooked brown jasmine rice
4 oz tempeh
130 g veggies (romanesco, cauliflower, cabbage, green onions, kale)
1/4 c seasoning sauce (lemon juice, fines herbes, onions, shallots, salt, pepper, nutritional yeast, oil)
Equipment needed: Pan/pot large enough for all of the ingredients
Heat up your pan, when hot, add the tempeh. It has been tossed with a little oil, but if you would prefer crispier tempeh you might want to add a little oil to the pan.
After the tempeh has been cooked, remove it from the pan. You can transfer it to a cutting board or plate while you cook the veggies. Once you have taken all of the tempeh our of the pan, add veggies.
After a couple of minutes the tempeh will start to take on more color, flip them to evenly cook them. It will take less than 5 minutes to cook the tempeh.
Drizzle about 1/3 of the sauce into the rice/ veggie mixture.
Saute until the veggies are tender, they will cook faster if you have a lid for the pan but it is not needed. This should only take roughly 5-10 minutes, depending on how many servings you have. Once they are tender, add the rice.
Once the rice has warmed through, you can plate up your meal. Place the rice and veggies on your plate and then top with the tempeh. Finish by drizzling the rest of the sauce over top of the dish. From start to finish this dinner takes roughly 15 minutes. Enjoy!
