As the chilly autumn weather rolls into Southern Ontario I am shaking in my Jeffrey Campbells with anticipation for pumpkin pie, apple crumble and oatmeal cookies – all the familiar sweet treats that harvest season has to offer. But today’s recipe was inspired by the savoury side of fall flavours (not to mention my fridge full of colourful vegetables).
This dish is very filling as its high in protein and loaded with nutrients like Vitamin C and Magnesium to get you through your day.
- 1 tsp oil (coconut, olive oil, etc.)
- 2 shallots, diced (or a handful of diced onion)
- 1 large clove garlic, minced
- 1/4 block tempeh, grated into the pan (keeps the tempeh pieces the same size)
- soy sauce or tamari
- 1 tsp cane sugar
- 1/2 green pepper
- 2 handfuls purple kale, chopped coursely
- 1/2 small zucchini, diced
- 1/2 carrot, grated
- pinch of chili powder
- pinch of cumin
- salt-free herb seasoning (mrs. dash, spike, etc.)
- sriracha (sweet garlic hot sauce)
- 1 tbsp nutritional yeast or parmesan cheese (optional)
- 1/4 pre-roasted butternut squash OR 1 large tortilla OR 2 pieces of whole grain toast
- optional toppings: raisins/dried fruit, soynuts, toasted almonds, crumbled mary’s crackers
- Sautee shallots and garlic in oil until fragrant, about 1 minute.
- Add in grated tempeh, a few dashes of tamari, 1/4 cup water and a pinch of cane sugar. Simmer until liquid reduces by half.
- Add in all seasonings and all vegetables and stir to combine. Continue satueeing until veggies have softened.
- Add nutritional yeast, a few extra dashes of tamari and around 1 tsp of sriracha (less for a not-so-spice-friendly palette). Adjust seasonings as desired.
- Serve over roasted squash, in a tortilla as a wrap or over toast with a little earth balance!