Stir Fry Carrots and Turmeric Couscous
Servings 0
Ingredients
Tempeh
- 1 block tempeh 300 g (Mine was barley+soy bean+black bean)
- 2 tsp garlic powder
- 1 tbsp Vegeta powder
- a pinch of turmeric powder
- 1/8 - 1/4 c water
Carrot
- 3-4 c thinly shredded baby carrots
- 3-4 garlic crushed
- 1 rib of celery thinly sliced
- 1 c bean sprouts
- Magi liquid seasoning
- Vegeta powder
- Sesame oil
- 3 tbsp nutritional yeast
Couscous
- 1 c dry couscous cook in 1 1/4 c veggie broth
- 1 small onion thinly sliced
- 3 garlic thinly sliced
- 2 red bird eye chilies sliced
- Vegeta
- 300 g frozen spinach thawed and squeezed water out
- 1/2 c veggie broth
Instructions
Tempeh
- Steam for 20 mins, let cool. Cut tempeh into 9 pieces
- Mix seasonings in a bowl
- Coat tempeh in mixture and fry in enough hot olive oil until nicely brown
Carrot
- In a bowl, mix veggies, rinse and soak for 2 mins
- Spray nonstick pan and saute garlic until fragrant
- Stir in veggies (without the water) cook for 5 mins covered
- Season and cook until softened
Couscous
- Spray pan and saute onion and garlic
- Stir in spinach and add in broth
- Stir in cooked couscous and season with vegeta