VegMedLife

“Everything in food works together to create health or disease.” – T. Colin Campbell

A Mediterranean tempeh bowl high in protein and fiber. Tempeh serves as an excellent chewy protein, nutritional yeast adds cheese-like flavor and additional protein, and whole-wheat couscous serves as a healthy, whole-grain base. Add nutrient-dense broccoli, and this bowl is complete. The recipe adds a lot of room to tinker, and each chef can add their preferred seasonings and flair.

Ingredients:

• 1 block of tempeh
• 1/2 cup of dry whole-wheat couscous
• 1 cup of broccoli, copped
• 4 tbsp of nutritional yeast
• A splash of cold-pressed olive oil
• 1/2 cup of water
• 4 tbsp of soy sauce
• 2 tsp of garlic powder
• 1 bunch of parsley, chopped
• Oregano and salt, to taste

• Optional add-ons:
  • Seasonings – paprika, dill,
  • Lemon juice
  • Olive oil

–Makes two servings

Recipe:

1. Cut the tempeh into 1-inch cubes and marinate for at least 30 minutes. Marinating overnight will increase flavor.
2. Make the couscous: in a small pot, bring 1/2 cup of water to a boil. Once boiling, add the dry couscous and remove from heat. Cover and let stand for 10 minutes.
3. Cook the tempeh: Heat the olive oil in a medium-sized frying pan. Cut the tempeh into 1-inch cubes and add to the pan. Cook on each side, flipping sides regularly.
4. Cook the broccoli: when the tempeh is about halfway cooked, add the chopped broccoli. Tip: if chewy broccoli is preferred to crispy, steam the broccoli in the microwave by adding the broccoli and a dash of water to a bowl and microwaving for 4 minutes.
5. Once the couscous is fluffy, add to the pan and stir. Add the nutritional yeast, garlic powder, oregano, and other chosen seasonings. Stir the mixture and remove from heat. Add the parsley.
6. Serve and enjoy.