Smilling Hara Tempeh veggie scramble.
Not all tempeh’s are created equal… trust me, I feel like I’ve personally sampled every single one on the market. I was contacted by the awesome folks at Smiling Hara several years ago and I’ve never found or eaten another tempeh that rivals their products. Seriously.
So a little bit of tempeh product knowledge: Originated in Indonesia. Tempeh is made from a process of culturing beans. Result is a highly digestible and nutrient dense plant based protein. Organic soy. Gluten free. Vegan.
My good friend reached out to me a few weeks ago asking if I wanted to try out their new flavor combinations and I jumped at the chance. Raspberry habanero, miso ginger and smoked salt/pepper have all captured my tastebuds. The day they arrived I made this scramble and I’ve been waiting to share it with you all (taking pics/blogging the recipe does take time after all). Finally! Today, post long run, I was committed to getting this recipe up on the blog to share with you guys. PLUS, Smiling Hara is also wanting to share the love with you all and is giving me 3 boxes to share with one lucky friend of Knead to Cook! Ahhhh!
To enter the giveway on my blog:
Please leave a comment on this post telling me your favorite way to cook tempeh or what flavor combination you are the most excited to try.
One random U. S. resident will receive 3 boxes (miso ginger, raspberry habanero and smoked salt and pepper) – all 8 ounces shipped right to your door.
That’s all you have to do. Giveaway will run from 11/10/16 through Sunday, 11/13/16. I’ll be hosting tons of fun giveaways through the end of the year so stay tuned.
Now onto this awesomely easy, protein-packed and oh so healthy recipe…
1 box of Smiling Hara tempeh (any flavor you wish), cubed
1 bell pepper, any color, washed and diced
3 cloves of garlic, minced
1/3 cup of shredded carrots
1 jalapeno, diced (optional)
2 tablespoons of liquid aminos or coconut aminos
1 teaspoon of ground cumin
1/2 teaspoon of smoked chili powder
Prep all of your veggies by washing and cutting up. Into a fry or sauté pan, add about a tablespoon of coconut oil and allow that to melt over a medium flame. Once hot, add the peppers, garlic, jalapeño and carrots. Sauté for about 2-3 minutes, stirring often so the garlic doesn’t burn.
While the veggies are cooking, cube up the tempeh and add that your sauté pan. Follow that by your spices and aminos. Stir frequently to heat thoroughly. Cook for about 4-6 minutes. In the meantime, over an open flame carefully toast up your tortillas. Once warmed through and a bit charred, place one tortilla on each plate. Then add your tempeh scramble on top. I topped with fresh cilantro leaves – if you wish or have them on hand. This scramble keeps perfectly in the fridge all week for a great make-ahead weekend recipe. Enjoy!
Thank you Smiling Hara for this sponsored post & giveaway.
Sunday: 8 outdoor miles
Monday: Gym session. 60 m elliptical, 50 m treadmill incline walking and weights/core
Tuesday: 8 outdoor miles
Wednesday: Rest day
Thursday: Longest post surgery run – 15 outdoor miles at 9:17 pace
That’s a wrap! Best of luck to all those who enter the giveaway 🙂
— Knead to Cook