Morning Glory Breakfast with Glazed Tempeh and Brown Rice
Serving Size: 10
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove, WokIngredients
- 16 ounce broccoli
- 20 ounce bok choy
- 12 ounce mangold
- 11 ounce snow pea
- 20 ounce tempeh
- 5 teaspoon crushed red pepper
- 10 tablespoon coconut oil
- 10 clove garlic
- 10 tablespoon tamari sauce
- 2 1/2 cup brown rice
- 10 tablespoon cashew
Instructions
- Wash and cook the rice as instructed on the package.
- Clean and cut the veggies. Slice tempeh in quarter inch strips
- In a wok add the cashew and roast for 1-2 minutes. Set aside.
- In the same wok add 1/2 the coconut oil and tempeh and cook until golden brown. Set aside.
- Add in the same wok the rest of the oil, garlic, chili, tamari, and broccoli and snow peas and stir fry for 2-3 minutes. Add rest of the veggies and cook until leaves are wilted. Add back the tempeh, the roasted cashew and mix.
- Serve on a plate with a bowl of rice.
Nutrition
Calories: 518kcal | Carbohydrates: 55g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Sodium: 1156mg | Potassium: 974mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5532IU | Vitamin C: 96mg | Calcium: 206mg | Iron: 6mg