Recipe: Pan Fried Tempeh with Rice
Ingredients
1 cup Brown rice
1 Pack tempeh
1 Small head broccoli
1/4 Small Red cabbage
2 Carrots
Romaine lettuce
1 large celery stick
Dressing
Olive Oil
Engyvita Yeast
Apple cider vinegar
Pink salt
Gluten free soya sauce
1-2 Cloves garlic
Directions
- Step 1 – Put Brown rice on to cook. Short grain italian brown rice, takes 30 mins to cook well.
- Step 2 – Lightly steam the broccoli, salt and oil it and place in a glass dish with lid on to seal in the seasoning
- Step 3 – Prepare base salad .
- Grate red cabbage & carrot, Chop romaine lettuce & Celery finely & Mixed herbs
- Step 4 – Dressing
- Olive Oil, Engyvita Yeast, Apple cider vinegar, pink salt, gluten free soya sauce & 1- 2 cloves crushed garlic. Make enough to coat generously all ingredients of salad and steamed broccoli.
- Step 5 – Tempeh
- Slice finely in even squares. Place on pan with coconut oil, gf soya sauce & salt. light pan fry until brown.
Nutritional Information
Benefits
High protein, nutrient dense dish with zero gluten and low purines. Very suitable to those needing to avoid many trigger foods. Also suitable for vegans/vegetarians looking to meet protein and b vitamin needs. Tempeh is one of the healthiest vegetarian sources of protein & b vitamins. Engevita yeast also has a range of b vitamins include b12. It is inactive yeast therefore is suitable for those on a low histamine diet. The Brown rice is optional for a heavier meal. It allows for slow release of glucose keeping you full for longer. It is a healthier alternative to gluten or gluten free processed flour carbs.
Herbalist, Nutritionist, Iridologist and Yoga Therapy
Herbalist, Nutritionist, Iridologist and Yoga Therapy
