Thanksgiving Tempeh
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 10 ounce packages of tempeh cut into bite size cubes
- 1 small squash or yam cut into bite size pieces
- 15 Brussels sprouts cut in half
- 2 cups of water
- ½ teaspoon nutritional flakes
- ¼ teaspoon of Herbamare
- 1 ½ tablespoons mustard
- 1 ½ tablespoons miso
- 2 teaspoons sage
- 2 teaspoons oregano
- 2 teaspoons thyme
- 2 teaspoons rosemary
- 1 teaspoon tarragon
- 1 teaspoon basil
- 1 teaspoon honey
- 1 teaspoon coconut sugar
- 1 tablespoon arrowroot diluted in 2 tablespoons of water
- Celtic Sea Salt
- Black pepper
Instructions
- Heat a heavy pot. Add olive oil. Saute tempeh in olive oil for 5 minute. Add squash, Brussel Sprouts, herbs, honey sugar, mustard, miso and water. Simmer for 40 minutes until tempeh and vegetables are tender. Dissolve arrowroot in two tablespoons of cold water. Stir it into the pot for about 1 minute until the sauce thickens. Taste and adjust the seasoning.
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