What you'll be getting:

Tempeh with Roasted Red Pepper Rice and Seasonal Veggies

Per Serving

3/4 c precooked brown rice

1/2 c red pepper sauce (roasted red peppers and zucchini, tahini, lemon juice, salt, pepper, nutritional yeast, and avocado oil)

200 g veggies and tempeh (red cabbage, beans, mushrooms, kale, tempeh, tossed in red wine vinegar, avocado oil, nutritional yeast, salt and pepper)

Equipment needed: 1 pan large enough for veggies, 1 pot for rice and red pepper sauce

Start heating up your pan, when hot, add the veggies and tempeh. Sautee on medium to high heat for 5 minutes. I like to let the mixture sit for 2 minutes, then mix it up for a minute or so and then let it sit for the rest of the time. This will give you more color on the veggies. 

When your veggies are finished cooking, plate up the rice and top with the veggies. From start to finish this dinner takes less than 10 mintues. Enjoy! 

While the veggies are cooking, put the rice and red pepper sauce in the pot and simmer on low heat.  The rice should have a creamy consitency. If you notice it is getting too dry, cover with a lid and let it steam until your veggies are finished cooking. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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