Pan Fried Tempeh with Chard
Ingredient List
8 oz tempeh, crumbled
1 head fresh chard, washed, dried, stems removed and chopped (can substitute kale or spinach)
1 tbsp Extra Virgin Olive Oil
4 cloves garlic, coarsely chopped
1/2 cup sliced red or white onion
1 cup cannelloni beans
1 pint cherry tomatoes
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp cayenne
Sea Salt
Freshly Ground Pepper
2 tbsp fresh lemon juice
1 head fresh chard, washed, dried, stems removed and chopped (can substitute kale or spinach)
1 tbsp Extra Virgin Olive Oil
4 cloves garlic, coarsely chopped
1/2 cup sliced red or white onion
1 cup cannelloni beans
1 pint cherry tomatoes
1 tsp paprika
1/4 tsp garlic powder
1/4 tsp cayenne
Sea Salt
Freshly Ground Pepper
2 tbsp fresh lemon juice
Directions
Step 1. Heat oil on medium. Add garlic. Sauté 1 minute then add onion. Sauté for about 3-4 minutes until onions start to become translucent. Add whole cherry tomatoes. Continue to cook until tomato skins start to break.
Step 2. Add in tempeh and cook until it starts to brown.
Step 3. Add in beans with paprika, garlic powder, salt, pepper and cayenne. Top with chard and cover. Allow to cook undisturbed for 5-7 minutes until chard wilts.
Step 4. Stir and add in lemon juice. Adjust seasonings and serve.
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- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian