Tempeh Cauliflower Fried Rice

Health Highlights

Ingredients

1/2 large head	Cauliflower ((can substitute; for cauliflower if desired) !)
1 stalk (100gm)	Broccoli, stalk
2 large	Carrots (chopped)
1/2 medium pepper(s)	Red bell pepper
2 head(s)	Bok choy
3 tbsp	Tamari, gluten free, reduced sodium
1 package	Tempeh (tempe)
2 tbsp	Coconut oil (can sub avocado oil)
1/2 cup	Cashew nuts, raw (optional)
2 tsp	Garlic powder (1-2 tsp)
tsp	Salt and pepper (to taste)

Grate your cauliflower using a cheese grater, or process in a food processor until rice consistency is achieved. Set aside.
Chop up tempeh into cubes and add to a large pan with your oil and tamari sauce. Saute over medium heat. The tempeh is done when it is nice and brown on the outside. You can add in the cashews here.
While that's cooking, chop up your vegetables into your desired size - I like mine a little chunkier, but you can dice them more finely if you'd like.
One tempeh is brown, add all veggies (not the cauliflower yet), your garlic powder and mix together. Cover with a lid, stirring occasionally until the vegetables are cooked, but still firm.
Add in your cauliflower rice along with another tbsp of tamari sauce. Cover with a lid for about 5 minutes to steam the cauliflower rice. Uncover and stir. Taste to see if you need more Tamari sauce or garlic powder.
Increase heat for about 1-2 minutes to flash "fry" the mixture.
Serve and Enjoy!

*NOTE: If cauliflower isn't your jam, you can totally sub for brown rice or quinoa!

Calories 407

Calories from fat 193

Calories from saturated fat 78

Total Fat 21.5 g

Saturated Fat 8.7 g

Trans Fat 0.0 g

Polyunsaturated Fat 4.4 g

Monounsaturated Fat 6.2 g

Cholesterol 0

Sodium 884 mg

Potassium 1956 mg

Total Carbohydrate 32 g

Dietary Fiber 8.3 g

Sugars 10.3 g

Protein 25.9 g

Meat Alternative	1.3
Vegetables	14.3