10-Minute Vegan and Gluten Free Rice fo.. ( Copy )
12
20
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Ingredients
Minutes
Calories
Prep
Cook
Servings
10 min
10 min
1
Health Highlights
Ingredients
1/2 cup
Broccoli florets
(chopped)
1/2 cup
Frozen vegetable mix
(thawed)
1/2 cup
Brown rice, long-grain, cooked
1/2 pepper(s)
Red chili pepper (also chile or chilli)
(optional (can substitute with sweet bell peppers))
1 tsp
Miso paste
(organic)
1/2 tsp
Salt
(mineral-rich, to taste)
1/4 tsp
Turmeric, ground
1/4 tsp minced
Ginger root
(or 1/4 tsp ground)
1/2 tsp
Garlic powder
(or 1 or 2 cloves, crushed)
1 1/2 tbsp
Soy sauce
(organic tamari or Bragg's Liquid Aminos)
1/2 cup
Tempeh (tempe)
(organic)
2 tbsp
Extra virgin olive oil
Instructions
In a medium skillet over low heat, add your oil, chile, miso, salt, turmeric, and grated ginger. Stir everything together and cook for 1-3 minutes, until fragrant.
Add your tempeh (cut into bite-sized pieces) and stir to coat evenly over low medium-low heat.
Add chopped broccoli florets and stir for another minute, until broccoli begins to color a deeper green.
Stir in mixed vegetables and garlic powder. Cook for another 1-2 minutes.
Stir in rice and Bragg's Liquid Aminos. Turn heat up to medium, stirring well to blend.
Serve immediately and enjoy!
Notes:
Most soybean products are being genetical modified, so use organic. Tempeh is fermented soy, so is a healthier choice than tofu. Miso is a fermented form of soy that feeds the gut with good bacteria. Bell peppers are on the Dirty Dozen list (ewg.org) for containing high amounts of toxic residues, so buy organic.
