2017.01.26; Bell Pepper, Onion, Potato, Tempeh

2017.01.26; Bell Pepper, Onion, Potato, Tempeh



Shopping Cart (Products are suggestions, substitute per need\want):


1 8 ounce package Trader Joe's Organic 3 Grain Tempeh, Savory Flavor

1 package Woodstock Organic Grilled red peppers
1 package Whole Foods Spring Mix Greens

(plus anything missing from the staples list)

Fridge/Pantry Staples:

Whole Foods 365 EVOO
Whole Foods 365 Sea Salt, fine crystals
Whole Foods 365 Pepper, ground
Whole Foods 365 Garlic Powder
Whole Foods 365 Onion Powder
Whole Foods 365 Cayenne Pepper
Whole Foods 365 Paprika
Onion, white, organic
Potatoes, gold, organic

Measurement/Preparation:
Bring all ingredients to room temperature

Skillet, large, non stick


Tempeh, cubed

1 cup chopped onion
1 cup chopped bell pepper
1 cup diced potato
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoon paprika
1 pinch cayenne pepper

Cooking:


Place tempeh in bottom of skillet.
Add 1/2 cup water, cover and bring to boil.
Reduce heat to medium-low and simmer 5 minutes.
Drain tempeh in colander and wipe skillet clean.
Add 2 tablespoons EVOO to skillet and bring to medium-high.
Add tempeh, bell pepper, and potatoes to skillet.
Saute 6 minutes.
Sprinkle with paprika, garlic, onion, and cayenne.
Saute 8 minutes.

Plating:

Layer each plate (2) with handful of organic spring mix greens.
Divide the hash between both plates, on the bed of greens.

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