Tempeh of Love
- May 12
- 1 min read
Ingredients
1 1/2 cups corn kernels, fresh off the cob or frozen
3/4 cup diced red bell pepper
6 ounces of black bean tempeh or 1/2 cup black beans, rinsed
1/2 cup green onion
1/2 cup brown rice, uncooked (or 1 cup cooked)
Salsa, to taste
Mixed greens, to taste
Serves: 4-6
Instructions
Bake tempeh (if using): cut tempeh block into 1 inch squares, bake on sheet sprayed with cooking spray at 350°F for 20 minutes, let cool.
Cook brown rice, according to package instructions. Cool before combining with other ingredients.
Combine corn, red bell pepper, green onion and brown rice in a medium sized bowl.
Add cooled tempeh (or black beans) to bowl.
Mix in salsa to taste.
Serve on bed of mixed greens.
From the kitchen of Freya K. of St. Paul, MN
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