- FOR MASHED POTATOES:
- 8 medium potatoes, cut into quarters
- ? cup organic coconut milk
- 2 Tbs. chopped chives
- FOR TEMPEH:
- 2 packages 3-Grain Tempeh
- 3 Tbs. Olive oil
- Splash of tamari
- 1 onions, sliced into crescent moons
- 1 broccoli, cut into flowerets
- 3 carrots, cut into bite sized chunks
- 2 celery stalks, chopped
- 1-1/2 cup chives, cut into 1? pieces
- 2 turnips cut into small cubes
- 4 cloves garlic, minced
- olive oil
- 2 Tbs. tamari
- ? cup nutritional yeast
- 1 can organic fire roasted tomatoes
- 1 tsp. cumin
- ? t. salt
- ? cup water
- 1-1/2 Tbs.. chopped cilantro
- Pre-heat oven to 450*. Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ?? x ?? pieces) .
- In a small bowl, toss the tempeh pieces with the 3 Tbs. of olive oil, to coat well. Roast on cookie sheet in oven for about 15 minutes, until golden brown.
- Remove from oven and lightly splash with Tamari.
- Meanwhile, bring large pot of salted water to boil. Cook potatoes until soft. Drain and then mash with the coconut milk. Salt and pepper to taste. Add 2 Tbs. of chopped chives to the potatoes and set aside.
- Cover bottom of wok with olive oil. Saut? onion until translucent. Add carrots, turnips and celery. Then add broccoli, cumin and garlic and cook for 5 minutes until broccoli is soft. Add the water, nutritional yeast, cooked tempeh, and tamari, and let simmer for 10 minutes. Add the chopped cilantro. Serve with the mashed potatoes on the side.
Step-By-Step Photo Instructions
Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ?? x ?? pieces) .In a small bowl, toss the tempeh pieces with the 3 Tbs. of olive oil, to coat well.
Roast on cookie sheet in oven for? about 15 minutes, until golden brown. Remove from oven and lightly splash with Tamari. Meanwhile, bring large pot of salted water to boil. Cook potatoes until soft. Drain and then mash with the coconut milk. Salt and pepper to taste. Add 2 Tbs. of chopped chives to the potatoes and set aside.
Cover bottom of wok with olive oil. Saut? onion until translucent. Add carrots, turnips and celery.
Then add broccoli, cumin and garlic and cook for 5 minutes until broccoli is soft.
Add the water, nutritional yeast, cooked tempeh, and tamari, and let simmer for 10 minutes. Add the chopped cilantro.
Serve with the mashed potatoes on the side.
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