Behold, the breakfast of champions! Tempeh scramble is a protein powerhouse that can make even the bleariest of days soar! Pair with two slices of crunchy toast, a pile of roasted rosemary potatoes, and a generous dollop of plain almond yogurt topped with raspberry jam for a meal that is sure to please (if not transform your physique into that of a vegan body builder). Oh how I wish I could say this was today's breakfast! Instead, this delicious spread was enjoyed on a drizzly day in Milano with friends KM and SM.
olive oil
2 blocks tempeh (cubed and marinated in 2 Tbs. apple cider vinegar, 2 Tbs. tamari, and dash of sesame oil)
1 onion (diced)
1 jalapeno (minced)
1 red pepper (chopped)
3 cloves garlic (minced)
3 cups brussels sprouts (halved)
1 tsp. dried thyme
1 Tbs. nutritional yeast
lemon juice
black pepper
In a large frying pan, heat a few tablespoons of olive oil. Add the tempeh and fry, stirring occasionally, for five minutes or until lightly browned. Add the onion, jalapeno, and red pepper and saute until vegetables have softened slightly. Add the brussels sprouts and garlic and cover to cook, adding a few tablespoons of water if needed. Once sprouts are cooked through add the thyme, nutritional yeast, and pepper. Finish with a big squeeze of lemon juice and serve immediately!
So nice it is to have partners in the kitchen to help counteract the piles of dishes and also to keep the espresso rolling.
Yours from cloudy New York,
NRG
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