Day 13 Dinner: Tempeh Fried Rice

1 8-ounce package of tempeh
1 tablespoon of vegan Worcestershire sauce
1 tablespoon of liquid aminos (or low-sodium soy sauce)
Freshly ground peppercorn to taste
1 cup of brown rice
1 tablespoon of olive oil
1 teaspoon of toasted sesame oil
16 ounces of white button mushrooms
2 cups of broccoli
1 tablespoon of olive oil
½ teaspoon of fresh ginger
Sriracha sauce for garnish

Instructions

1. First, chop the block of tempeh into small cubes, and marinate with Worcestershire sauce, liquid aminos, and freshly ground peppercorn in sandwich bag (or something similar). You can do this up to 24 hours in advance, or you can just let the tempeh marinate while the rice cooks.
2. Second, cook cup of brown rice according to package instructions.
3. After the rice is done cooking, get out your largest skillet or wok, and heat over a medium-high heat.
4. Add 1 tablespoon of olive oil, sesame oil, and marinated tempeh to skillet (or wok). Cook until tempeh begins to brown on each side, and then, remove tempeh from skillet.
5. Turn down heat to low-medium heat, and add chopped mushrooms and finely chopped broccoli to skillet. Allow mushrooms and broccoli to cook until tender. If needed, you can put a lid on the skillet to expedite process.
6. Remove mushrooms and broccoli from skillet, and drain any excess liquid.
7. Return skillet to medium heat, add tablespoon of olive oil and ½ teaspoon of fresh minced ginger. Cook until aromatic (around 30 seconds), and add brown rice.
8. Cook rice for for a few minutes until a little crispy, and return tempeh, broccoli, and mushroom to pan, and mix everything together over a low heat.
9. Serve warm with plenty of Sriracha sauce.

​RECIPE: lifebetweenlattes.com