January 22, 2015
Happy New Year! Brunching my way into 2015 with joy and excitement. I have a tower of plans, projects, and dreams for this year - all of which involve a healthy dose of risk and adventure. As always, I'm powering this spirit with hearty vegan breakfasts and the support of the sweetest friends and family. Tempeh scramble is an all-time favorite of mine, an easy go-to on Saturday mornings. Once you get the basic gist of this dish down, you can throw in any veggies you have around! My scrambles always include a whole bunch of lacinato kale, an onion, and a hefty chunk of garlic. Here's an outline of my process for making tempeh scramble, though I realize there are many ways of doing it!
1 block Tempeh (Lightlife's Flax is my favorite product on the market)
1/4 cup Bragg's Liquid Aminos
3 Tbs. apple cider vinegar
1/2 lemon, juiced
1 tsp. maple syrup
2-3 cloves garlic, pressed
1 tsp. olive or sesame oil
1 tsp. red pepper flakes
1 bunch kale or other vegetables
First, marinate your tempeh. Cut the block into 1/2 inch pieces and place in a small bowl. Cover the tempeh in 1/4 cup Braggs, 3 tablespoons apple cider vinegar, the juice of 1/2 lemon, 1 tablespoon maple syrup, 2-3 pressed cloves of garlic, and 1 teaspoon of oil. Let the tempeh marinate for 10-20 minutes while you prepare the vegetables and brew a pot of coffee.
Heat a cast-iron pan over medium heat. Drizzle with olive oil. Once hot, saute one chopped onion with a tsp. of red pepper flakes until transluscent. Add the marinated tempeh and pan-fry till golden brown and crispy. At this point, add kale and other vegetables (tomatoes, red pepper, etc) and saute till wilted. Top with a sprinkle of nutritional yeast and a few slices of avocado and serve with toast and fresh fruit!