Tempeh and Broccoli Rojo
By Katie Mae, MS
Serves: Makes 5-6 cups
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1/2
Small yellow onion, diced
3 Cups
Broccoli florets
1 1/2 Cups
Corn
2 1/2 Cups
Dried chili sauce
3 Ounces
Tomato paste
8 Ounces
Tempeh, diced
1 Tbsp
Dried oregano
1
Lime, juiced
1
Avocado, chopped
Directions
1
Place a medium-size saute pan or pot over medium heat. Add onion, broccoli and corn and cover with lid. Cook for 3 minutes, stirring occasionally so the vegetables don’t stick to the bottom of the pan.
2
Add the chili sauce, tempeh, oregano and lime juice. Once the sauce comes to a boil turn heat down to medium-low and remove the lid. Cook for 10 minutes. Remove from heat and stir in avocado. Serve immediately.
3
The recipe for Dried Chili Sauce can be found in Sauce.
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