So since becoming a vegetarian I have discovered a delicious food called Tempeh. As stated in my previous post “Becoming a Vegetarian”, tempeh is made from whole soybeans. Tempeh originates from Indonesia and it is made by a natural culturing and very controlled fermentation process that binds whole soybeans into a “cake” form (think of a very firm veggie patty). It is also full of fiber and very low in sodium.
I like to sautée my tempeh but I’ve read that you can grill and bake it as well. I just sautée with unrefined coconut oil, garlic, black pepper Jamaican curry seasoning & liquid aminos for about 10 minutes. Next, I throw in my favorite veggies for added nutritional value. You can also steam your veggies and add them to your dish afterwards. TIP ALERT: Use Bragg’s liquid Aminos as a gluten free alternative to soy sauce. Liquid Aminos add more taste to your tempeh without the gluten found in soy sauce. It is also a certified non-GMO liquid protein. I love to add shredded coconut and craisins but garnish as you prefer 🙂
Happy Eating 🙂