Vegan Dinner Recipe | High Carb, High Protein, Low Fat

Ingredients (Serves 2)

- Rice

- 300g tempeh

- 300-400g oyster, shiitake, enoki or cup mushrooms

- 1 knob ginger

- Sliced scallions and red bell pepper for garnish

Marinade ingredients:

- 3 tbsp soy sauce

- 2 tbsp maple or rice malt syrup

- 1 tbsp water

- 1 tsp smoked paprika

- 1/2 tsp hot sauce or chilli flakes (optional)

- 1 tsp liquid smoke (optional but makes the tempeh so tasty)

- 3 tsp avocado or olive oil (optional, gives extra flavour and crunch. Omit if strictly oil free)

1. Cook your rice by preferred method

2. Thinly slice the tempeh

3. Whisk the marinade ingredients in a small bowl

4. Place the tempeh strips in a tupperware container or dish with a spacious bottom. Pour and evenly coat the tempeh and let it marinate for minimum 10 mins.

5. Preheat a nonstick pan over medium-high heat and cook the tempeh for 4 minutes each side. (Leave the remaining marinade for the mushrooms)

6. Remove the tempeh onto a plate then add the mushrooms to the pan and cook for about 4 mins, add the ginger then cook for another 4 mins until they have golden edges. Add the remaining marinade and cook for a further minute.

7. Serve up with rice, tempeh, mushrooms, scallions, bell pepper and sauce of choice.

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