Tempeh Scramble recipe (vegan, gluten free)

I can't believe I actually enjoyed this!

By the way, I'm not a fan of consuming soy, but organic fermented soy like tempeh is actually healthy. This is a great vegan alternative to scrambled eggs.

I used organic coconut oil instead of olive oil.

Recipe:

http://www.girlmakesfood.com/vegan-tempeh-scramble/

Tempeh Scramble

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 2

Ingredients

• 8 oz Tempeh
• 1 cup Broccoli
• 1 tablespoon Water
• ¼ teaspoon Turmeric
• 1 teaspoon EV Olive Oil
• 1 large Bell Pepper (sliced)
• 1 medium Onion (sliced)
• 2 Roma Tomatoes (diced)
• Salt and Pepper (to taste)

Optional Fixings

• 1 Avocado
• Hot Sauce
• Ketchup

Instructions

If you have a Food Processor

1. In the bowl of the food processor add the tempeh, broccoli, water and turmeric
2. Pulse until the broccoli and tempeh are well chopped
3. In a large pan add the oil, bell pepper and onion
4. Saute until the pepper and onion begin to soften, about 5 minutes
5. Add the tempeh/broccoli mixture and cook another 3 minutes, or until the veggies are cooked and the tempeh begins to brown
6. Stir in the tomatoes
7. Season with salt and pepper
8. Serve up and enjoy!!

If you don’t have a food processor

1. Chop the tempeh and broccoli into a fine dice
2. In a bowl combine the tempeh, broccoli, water, and turmeric. Set aside
3. In a large pan add the oil, bell pepper and onion
4. Saute until the pepper and onion begin to soften, about 5 minutes
5. Add the tempeh/broccoli mixture and cook another 3 minutes, or until the veggies are cooked and the tempeh begins to brown
6. Stir in the tomatoes
7. Season with salt and pepper
8. Serve up and enjoy!!