Tempeh and Broccoli Rojo
By Katie Mae, MS
Serves: Makes 5-6 cups
Prep Time: 10 min
Cook Time: 15 min
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.