The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
​
Tempeh with Veggies and Wild Rice
Per Serving:
3 oz multigrain tempeh
3/4 c cooked wild rice
125 g veggies (kale, red onion, carrots, sweet corn, zucchini, broccolini)
1/4 c lemon season sauce (lemon juice, oil, fine herbs, parsley, salt, pepper and nutritional yeast)
Equipment needed: Pan large enough for the tempeh and veggies
Start by warming up your pan, when hot add the tempeh. Cook it until it begins to brown, it will smell a little nutty.
Cook until the veggies are tender. The rice is fully cooked and just needs to be warmed in the microwave. If you are warming on the stove you can add just a little water (just enough to moisten the rice, not soak it) and cook on a low-medium temperature until it has warmed through completely. When veggies are tender, I normally check the carrots first, you can add half of the sauce to the mixture and remove from the heat.
Once the tempeh has cooked for a couple of minutes and has some color, add the veggies.
Once the rice is warm you can plate it up and top off the dish with the tempeh and veggies. Drizzle the remaining sauce over top of everything and enjoy. From start to finish this meal takes between 5 and 10 minutes. Enjoy!
