Fun with Tempeh! #glutenfree #Kosher #tempehBEATStofu #proteinpacked #foodISmedicine #eattolose #VeganProtein

Tempeh and mixed veggies

     There are days when I plan a meal based on targeted shopping, rational thought and established recipes. While I find that serves the purpose with consistency, the flavor of creativity is lacking. Where's the fun in that? It is so much more satisfying to gather, chop, season, cook and eat an original dish ala MacGyver. You can feed, amuse and amaze yourself all at the same time!

     Here is what I had to work with:

Tempeh, Swiss Chard, a jalapeno pepper, broccoli, onion, garlic, celery, carrots, sweet red and yellow peppers, nutritional yeast, low sodium soy sauce, smoked paprika, basil and fresh parsley.  

     Here is what I did:

I don't measure anything. I just add things until it looks and tastes right to me. (feel free to substitute different veggies) 

     Cut the Tempeh into bite size pieces and marinate it for about an hour in the soy sauce and basil.

Slice up the onion and caramelize it in a pan. I don't use any oil so I just use a non stick ceramic pan and stir constantly with a wooden spoon until it browns. Slice up one leaf of the chard including the stem and the rest of the veggies and add them to the pan with a cup of boiling water (I love the sound). Stir in 1/4 teaspoon of smoked paprika, chopped parsley and the other vegetables all sliced up. Add soy sauce (an/or salt), season to taste, stir and cook until the vegetables soften. 

     Strain the veggies and save the broth. Put the broth, Tempeh and nutritional yeast back in the pan and cook until the liquid is gone. Add more water and soy sauce if you want to cook it longer.

Put the veggies on a bed of Swiss Chard and top with the Tempeh.

Here is the truly amazing part. I ate about half the plate, came back later and finished it off. I weighed myself the next day and I lost 1/2 a pound. Full and lighter. Counterintuitive and delicious!

Enjoy!

So Good!!!