1-200g package of tempeh, sliced lengthwise into strips
⅓ cup vegetable stock
1 tbsp Truly Turmeric Whole Root Turmeric Paste
1 tsp maple syrup
Pinch of salt and pepper
1.5 cups of white short grain rice
2 small or 1 medium sized shallot, diced
2 tsp coconut oil, divided
1 garlic clove, minced
1 jalapeño, seeds removed and diced
1 tbsp minced fresh ginger (can sub for 1 tsp of ground ginger)
2 tsp Truly Turmeric Paste
A pinch of chili flakes (optional, for extra heat)
¼ tsp salt
¼ tsp pepper
2 medium or 3 small carrots, sliced into thin rounds
2 cups roughly diced brown cremini mushrooms
1 cup of sugar peas, ends removed, chopped into thirds
Place the raw tempeh strips in a shallow square or rectangular tupperware/glass container. Add all the marinade ingredients, seal the tupperware with a lid and shake thoroughly. Set aside while you cook the rest of the meal.
Cook rice according to package instructions.
Add coconut oil to a large frying pan over medium heat. Add shallots and cook for 3-4 minutes, or until translucent. Add the ginger, jalapeno and garlic and cook for another 2 minutes. Add the Truly Turmeric paste, salt, pepper and optional chili flakes and stir to combine.
Add the carrots and mushrooms and cook for 5-7 minutes or until the mushrooms are soft. Add the sugar peas and cook for another 3 minutes. Set veggies aside in a bowl.
In the same pan, add the remaining tsp of coconut oil over medium heat until you can spread it around the pan. Place the tempeh strips in a row, making a point to not overlap them (reserve and discard the excess marinade). Cook the tempeh for 7 minutes a side, or until browned. Once cooked, remove from heat, let cool, then chop the strips into bite sized squares.
Add the veggies back to the same pan and stir in the cooked rice over medium-low heat. Fry for 3 minutes, stirring frequenlty before adding the tempeh pieces in.
Serve with chopped green onions and extra jalapeno.