I’ve been home every day this week. Because of this guy.
Oliver had surgery Monday (it was time to bring his testosterone down, if you know what I mean), so I’ve stayed close to keep an eye on him. CK and Ernie have enjoyed using me as a pillow during the day.
Being home all day means I have lots more time to cook. Old habits die hard, though, so I still opted for some bulk cooking Monday. I pulled out two pressure cookers and cooked up pinquito beans and spelt (berries). While those were cooking up, I pulled out a third pressure cooker and made a quick tempeh breakfast bowl that I’ve been able to reheat each morning this week.
Recipe by JL Fields | JLgoesVegan.com
A breakfast alternative to tofu scramble, this is a great lunch or dinner entree, too!
Yield: Serves 2 – 4
Ingredients
- 1 teaspoon extra-virgin olive oil (optional)
- 1 carrot, diced
- 1 green pepper, diced
- 1 clove garlic, minced
- 1 8-ounce package tempeh, cubed
- 1/2 cup vegetable broth
- 1/2 cup crushed tomatoes
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups loosely packed baby spinach
- 1/4 cup nutritional yeast
- Salt and pepper, to taste
Cooking Directions
- Heat oil on medium-high in an uncovered pressure cooker (if using an electric pressure cooker, use the saute, brown or simmer function). Add carrot, green pepper and garlic and saute for a few minutes.
- Add tempeh broth, crushed tomatoes, cumin and chili powder. Cover, bring to pressure and cook on high pressure for 3 minutes (if using an electric pressure cooker, cover, set on high for 3 minutes). Allow for a natural release.
- Remove the cover and stir in the spinach and nutritional yeast, simmer until the spinach is wilted. Add to salt and pepper (if desired).
So, what did I do with those beans and spelt berries?
Monday night I made a basic marinara sauce – yellow pepper, onion, garlic, carrots (sauteed in olive oil), tomato sauce, tomato paste, chili powder, black pepper, and jalapeno peppers – and at the end stirred in the cooked beans and spelt for a spicy-style cappellini pasta dish.
Tuesday night I used the bulk-cooked beans and spelt in these vegan burgers (top shot pre-baking
and bottom shot fresh out of the oven).
I also made a super-simple pumpkin soup for lunch yesterday. And I’ll be back in the next day or two with the soup and burger recipes.
But, right now, it’s time for more cat cuddling.
10 thoughts on “Tempeh Breakfast Bowl”
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Looks most delicious!
Super-tasty, super-simple, @arthurb3:disqus!
I love tempeh! There is a local maker near me called Tempeh Girl and hers is the best I’ve ever had.
I’ve heard of her tempeh, @kathyhester:disqus! I want to try it!
Awww, little Oliver’s already won the Powerball jackpot! :-). I’ve yet to open my new Instapot ( just got floors installed and never again) but think this will be my first dish!
It’s a great intro dish, Betsy! Hope you’re loving your new floors!
I hope Oliver is doing well! When Archie was fixed, they told me to make sure he rested when got home, but how do you explain to a cat that he needs to rest? The little guy was so exited to be home that he was bouncing off the walls!
This scramble looks totally delish!
Right, @diannewenz:disqus? He was pretty hyper his first night home. The next day he slept all day long – could barely lift his head (poor baby). And today? Back to Ornery Oliver! 🙂
The burgers look amazing! Oliver is so handsome! I’m sure your kitties loved the extra cuddle time!
We loved those burgers, @yogadogwalker:disqus! Oliver the Ornery is lots of fun (and work!).