Asian Inspired Tempeh, Broccoli, and Kale Over Grits Bowl

I made a vegetable broth with lemongrass in it and it gave the grits a really interesting and delicious taste. This dish is really filling, fragrant and healthy!
INGREDIENTS
  • 1 cup grits
  • 2 cups vegetable broth
  • 2 cups water
  • 1 tbsp sesame oil
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1 cup cabbage, chopped
  • 3 cups kale, chopped
  • 2 small heads broccoli, chopped
  • 1 package tempeh, chopped
  • 2 tablespoons liquid aminos
  • 2 tbsp water
  • 2 tbsp sambal olek
  • 1 tbsp miso
  • 1 tsp ginger, minced
  • black pepper
  • dash of red pepper flakes
  • 2 tbsp sesame seeds
INSTRUCTIONS
  1. Bring 2 cups vegetable stock and 2 cups water  boil in a pot. Slowly pour in grits and stir them in to prevent clumping. Reduce heat to simmer for about 15 minutes or until all water has been absorbed.
  2. Meanwhile, in a pan, heat the sesame oil. Add the red onion and sauté for 3 minutes. Add the garlic,cabbage, kale, broccoli and tempeh. Sauté for about 3 minutes.
  3. Combine the liquid aminos, water, ginger, black pepper, red pepper flakes, sambal olek and miso. Add mixture to pan with vegetables and mix until well combined. Cook for a couple more minutes.
  4. Scoop the grits into a bowl and top with the veggies. Add more liquid aminos if you’d like.
  5. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s