Sentences with phrase «crumbled tempeh»

Brown ground turkey and onion in a skillet over medium - high heat until no pink remains (can also use ground beef or crumbled tempeh).

You could easily make this dish vegetarian by substituting crumbled tempeh for the bison.

I think corn would be a nice addition, crumbled tempeh, or maybe plantain?

This classic Italian pasta sauce is made with crumbled tempeh instead of ground meat.

Bulgur or crumbled tempeh would probably work just as well!

Filled with spring mix greens and cucumber, plus a baked sweet potato with crumbled tempeh, avocado and hemp hearts, drizzled with the Simple Girl Citrus Ginger dressing.

This one pot taco spaghetti is made by browning crumbled tempeh with spices, and then cooking it with fire - roasted tomatoes, onion, and pepper, and finally, tossing it with Barilla spaghetti.

When you brown crumbled tempeh, it not only gets a meaty texture, but also lays a beautiful foundation of flavor for the stew.

Once hot, add the crumbled tempeh and cook until golden brown and charred in places, about 4 to 6 minutes.

It had crumbled tempeh, corn, and sweet potato; layered between ripped up corn tortillas, along with TJ's red enchilada sauce, Redwood Hill Farm's goat's milk kefir.

If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls.

Heat 1 tablespoon vegetable oil in a medium sauce pan and add the crumbled tempeh.

Would this work with crumbled tempeh or would change the flavor too much?

Fettuccini with Artichoke Pesto Sauce and Crumbled Tempeh I love this time of year for one reason: food projects!

Add the crumbled tempeh, along with any excess marinade.

I'd try placing the crumbled tempeh on a parchment - lined baking sheet, setting the oven for 350F and checking every five minutes or so.

Add crumbled tempeh, taco seasoning, lime juice, and stir to combine.

Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika - apple cider dressing pulls everything together.

So I make my coconut «bacon» and add a good amount of crumbled tempeh - a 50 / 50 - ish mix.

Crumbled tempeh pairs nicely with cashews, cucumber and mint for an all - star meal.

Recipes evolve, and I thought I'd share the updated version I've been making lately - very similar concept adding a blend of coconut «bacon», and crumbled tempeh seasoned and baked alongside the coconut.

Just made these with crumbled tempeh, and a splash of hot sauce, and they're fantastic!

Other days I bring loaded tacos, which consist of tortillas topped with homemade refried beans, sautéed vegetables, crumbled tempeh, guacamole, cashew sour cream, vegan cheese, and salsa.

Crumble tempeh and mix with the red onion, green onion, celery, relish, mayo and brown mustard.

In the meantime, crumble the tempeh into bite - sized pieces and place in a large skillet.

The only thing I did differently was crumble the tempeh instead of cubing.

Crumble the tempeh into the bowl, and stir to coat.

In a medium bowl, crumble the tempeh with your hands.

While the chile is simmering, use your hands to crumble the tempeh on the cutting board.

When it's hot, crumble the tempeh into the pot and cook, stirring frequently and breaking up the pieces, until they're well browned, 7 to 10 minutes.

Crumble the tempeh and sauté over medium heat until browned, about 3 to 4 minutes.

add the crushed tomatoes and crumble the tempeh into the pan with the garlic and oil and sauté for a minute or two.

Not exact matches

Fry for a couple of minutes then add in the balsamic vinegar, tamari, crumble in the tempeh, stir and reduce until the pan is dry.

Submerge tempeh slices, cubes or crumbles in marinade of choice for at least 30 minutes or overnight if possible.

Add crumbled, grated, or cubed tempeh to spaghetti sauce, stew, chili, or curry.

Love the tempeh sausage crumbles.

might even one day try to dehydrate a mass of younger coconut meat and tempeh crumbles and slice it up later.

Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled

My friend came over a few months ago with her copy and we made the broccoli caesar with tempeh bacon crumbles from the book — it was amazing!

You can also add in crumbled seitan or tempeh for an extra protein boost.

When I was first imagining the recipe I couldn't get past the roasted broccoli topped with the smokey tempeh crumble.

Heat a wok on the stove on medium heat and cook the tempeh crumbles for 10 minutes, stirring often.

Tempeh Bacon 1 8oz package of tempeh, crumbled 2 tbsp of soy sauce or coconut aminos 1 tsp of maple syrup a few dashes of liquid smoke Combine all of the ingredients in a bowl and mTempeh Bacon 1 8oz package of tempeh, crumbled 2 tbsp of soy sauce or coconut aminos 1 tsp of maple syrup a few dashes of liquid smoke Combine all of the ingredients in a bowl and mtempeh, crumbled 2 tbsp of soy sauce or coconut aminos 1 tsp of maple syrup a few dashes of liquid smoke Combine all of the ingredients in a bowl and mix up.

We're talking peach crumble coffee cake, smokey tempeh and hummus sandwiches, the perfect pumpkin pie, five minute granola bars, and yes — macaroni and cheese.

There was so much creamy pesto that we used the left overs in a round 2 recipe of your yummy tempeh crumbles on pasta with the pesto.

I think a better veggie «crumbles» type of preparation would work a bit better with tempeh.

Massage the tempeh from the outside of the bag in order to break up the chunks into a uniform crumble.

I'm topping lavash with tempeh «sausage» crumbles, mushrooms, marinara, onion, and kale sprinkled with nutritional yeast.

Ingredients asdf 1 small eggplant (8 oz), cut into 1 - inch chunks 8 oz tempeh cut into 1 / 2 - inch cubes 1 winter squash, peeled and diced Grated zest of 1 small lemon 1 tsp fine - grain sea salt 3 medium cloves garlic, smashed 1/2 tsp red pepper flakes 1/3 cup pomegranate molasses 1/3 cup extra-virgin olive oil 1/3 cup chopped fresh cilantro 1/4 cup crumbled ricotta salata (or feta)

It cooks to a perfect al dente texture that pairs well with the tempeh crumbles, tomatoes and peppers.