danidee
3 years ago10,000+ Views
Tempeh, Brussel Sprouts, and Kale Stir-Fry Bowl with Coconut Aminos
So this is easily my favorite recipe when it comes to healthy vegan recipes for dieting or when I'm feeling like I've gained a little weight from a week of careless eating. (You know that meal you make after you've eaten through all of your Thanksgiving leftovers? This is that meal.) Throw it over a bed of quinoa or some brown rice, and you'll have an incredibly delicious and detoxifying one skillet meal. This recipe calls for kale, tempeh, Brussels sprouts, and mushrooms, but you can easily swap items in and out of this recipe. --------------------------------------------------------------------- Tempeh, Brussels Sprouts, and Kale Bowl with Coconut Aminos 2 tablespoons extra-virgin coconut oil ½ teaspoon red pepper flakes 6 cloves garlic, minced 1 tablespoon peeled and grated fresh ginger 3 tablespoons coconut aminos, Bragg's liquid aminos or reduced sodium soy sauce/tamari 2 tablespoons pure maple syrup ¼ cup water, plus more if needed 1 cup shiitake mushrooms, stems removed and sliced into small pieces 8 ounces three grain tempeh, sliced super thin 1 small bunch of lacinato kale, chopped into bite-size pieces 1/2 pound of brussels sprouts. cut into quarters 1 teaspoon freshly ground black pepper, plus more if needed 1. In large skillet over low heat, combine the coconut oil, red pepper flakes, garlic and ginger. Cook slowly, taking care not to brown the garlic and stirring occasionally for 5-7 minutes. 2. While the garlic is cooking, whisk together the coconut aminos, maple syrup and water in a small bowl. 3. Increase the temperature under the skillet to medium-high and add the mushrooms and tempeh. Gently stir to get them coated. Add the coconut amino mixture and stir again to coat. Cook for a minute or two, then add the brussels sprouts and kale. Stir and cover. 4. Cook for about 3 minutes. Uncover, turn the heat up even more, and cook until the tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time. 5. Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately over quinoa or brown rice.
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I'm clipping this for my post-Thanksgiving meal hahaha
3 years ago·Reply
I stand by my statement that I will eat anything with brussels sprouts in it.
3 years ago·Reply
This is also a great post-workout meal! I has good carbs, protein, and plenty of iron :)
3 years ago·Reply
I love that this has the spice of red pepper and the sweetness of maple syrup!
3 years ago·Reply
@nokcha It really does have everything. Plus FLAVOR. Isn't it great when food is simple, healthy, AND delicious?
3 years ago·Reply
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