recipe of the week: curried brussel sprouts and tempeh

 

curried brussel sprouts and tempeh sept 16 14us pixies, we believe that preparing a delicious, healthy meal should be as easy as riding a bicycle.  so, gear down and try this recipe out!

the ingredients:

1 tsp coconut oil

1/2 red onion, finely chopped

2 cloves garlic, finely chopped

1 cup brussel sprouts (stubs cut off, each sprout cut into quarters)

7 oz of tempeh (pixie quick tip: grab a pack of marinated coconut curry tempeh from the produce aisle); cut into small cubes

1 cup diced mushrooms

the magic:

  • plop the coconut oil into a large frying pan over medium heat
  • toss in the red onion and garlic, pan fry until golden brown, let them sizzle!
  • add the brussel sprouts to the mix, sauté for about five mintues
  • throw in the tempeh, followed by the mushrooms
  • stir until the brussel sprouts are at a texture to your liking (i prefer mine crisp others like them soft)
  • serve them up in a dish, sprinkle with coconut soy oil and a dash of salt and hello tummy!
  • for leftovers add in some quinoa or brown rice …. also makes for a great salad atop a bed of rocket (arugula)

 

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