This tasty plant-based recipe is perfect for meal prep! Cook up a batch on the weekend and eat it throughout the week for a quick dinner or lunch.
Tempeh
1-200g package @tempeafoods, diced
⅓ cup vegetable stock
2 tsp @truly.turmeric paste
1 tsp maple syrup
Pinch of salt and pepper
Fried Rice
1 med shallot, minced
2 tbsp oil
2 medium or 3 small carrots, sliced into thin rounds
2 cups roughly diced mushrooms
1 cup of sugar peas, chopped
1 garlic clove, minced
2 tbsp jalapeño, seeds removed and minced
1 tbsp minced fresh ginger
2 tsp Truly Turmeric Paste
A pinch of chili flakes (optional, for extra heat)
¼ tsp salt (or to taste)
¼ tsp pepper
3 cups of cooked short grain rice (day old is 👍)
1. Mix all the tempeh ingredients together in a shallow container. Let marinate for at least 15 minutes.
2. Add marinated tempeh (without the liquid), oil, and shallot to a large pan over med-high heat. Cook until tempeh starts to brown.
3. Add all the rest of the ingredients except the rice to the pan and cook until veggies start to become tender. Add in the rice and cook for ~5 more minutes.
Serve with chopped green onions and/or extra jalapeño on top!
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