Don't you love when you "throw" something together, just based off of what you have in the fridge and turns out to be delicious? That was my dinner last night. While I don't have a recipe to share, I can tell you what I made. And I will definitely create a recipe for this tempeh!
The base for this bowl is creamy polenta. I followed the package instructions and added Oatly and Miyokos butter, black pepper and cayenne at the end.
The polenta is topped with kale which I cooked in a little sesame oil and seasoned with coriander, garlic powder, Braggs, turmeric, salt and pepper; sautéd onions, garlic & celery, seasoned with turmeric, garlic powder, salt and pepper; sautéd mushrooms, seasoned with a little Braggs, garlic powder, black pepper; sliced red bell pepper and jalepeño, cooked in sesame oil with salt, pepper and garlic powder. And the Tempeh which I marinated in Liquid smoke, smoked paprika, maple syrup, sesame oil and Tamari, I then put the tempeh in the oven in the liquid and baked for about 25 minutes until the liquid was gone. I was going for a smokey maple bacon kind of flavor and this turned out better than I expected!
I cooked the veggies separately because I wanted the onions and celery to be soft, but the kale and peppers to have some bite. I'm quite pleased with the result and looking forward to having this again for lunch!
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.