Tempeh veggie bowls

I made something pretty tasty — sans recipe– for dinner tonight. I am generally a recipe follower on most things. Goes along with my rule-follower tendencies, I think.

But we had some veggies that were on the verge of going bad and Devon suggested we use some of the tempeh we had stored in the freezer. (Tempeh is a soy based product, like tofu, but with more density and, in my opinion, a more pleasing texture.)

Generally speaking, this is what I made:

Tempeh veggie bowls
1 c brown rice
Chopped mixed fresh veggies (I used: chopped onions, assorted bell peppers, zucchini, shredded carrots)
Olive Oil
1 block tempeh
Soy sauce
Spices (I used several dashes chili powder, a dash of paprika and a touch of cayenne pepper)
Garlic, minced
Fresh tomatoes, chopped

1. Start rice cooking. Use 2x the water and, if you wish, a bit of oil. I usually cook for about 40 minutes.
2. Chop tempeh into bite-sized pieces. Marinate in a few dashes of soy sauce, a bit of olive oil, spices of your choice (such as chile powder and paprika), and several cloves of fresh minced garlic.
3. Chop veggies. Heat oil in large skillet. Once hot, add veggies and sauté. After veggies begin to soften, add tempeh mixture and cook until hot and slightly browned.
4. Once the rice is done (water is absorbed), pile a few spoonfuls of rice, veggie/tempeh mix, salsa, and fresh tomatoes in a bowl. Enjoy!

Editorial comments: tomatoes were from our little garden!! So good and sweet!! Salsa was from a homemade batch my sister-in-law Rochelle had given us for Christmas. Yum!!

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