Tempeh Scambles

Ingredients

  • 3 oz crumbled @lightlifefoods tempeh
  • 1 tsp @bragglivefoodproducts acv
  • garlic powder
  • paprika
  • allspicedsm black lava salt
  • lacinto kale, chopped
  • violife_foods vegan feta
  • sunsetgrown cherry tomatoes, halved
  • sliced avocado
  • traderjoes ebtb
  • micro greens

Preparation

  1. Heat 1 tbsp EVOO in a large cast iron skillet over low heat. Add in shredded sweet potatoes and flatten with a spatial. Drizzle with a little more EVOO and let cook for 4-5 minutes. Separate into quadrants and flip once underside is crispy. Repeat

  2. In a bowl combine crumbled tempeh with AVC and seasonings

  3. In a separate skillet, heat 1 tsp EVOO and sauté onion until translucent. Add in tempeh and kale and sauté until kale is wilted

  4. Plate sweet potato hash and tempeh scramble topped with sliced avocado, EBTB, vegan feta, cherry tomatoes, and micro greens

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