Mmmmm breakfast! Who doesn’t love breakfast? I don’t know about you but I wake up so hungry every single morning and I always eat within 30 minutes of waking. If I don’t, I am not the most pleasant person to be around, just ask my family. 🙂

Today, I decided to make a tempeh egg white scramble since I had half of a tempeh cake left over from last week. I then decided to use whatever veggies I had in the refrigerator so always feel free to add or omit veggies to your liking.

What you’ll need for your tempeh egg white scramble is the following:

1/2 tempeh cake and cheese grater
2 tablespoons chopped onion
1 cup of egg white
1 large handful of spinach
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon tyme or you can use cumin
1/4 teaspoon cayenne for some heat or even red pepper flakes
salt and pepper to taste

So I started by heating 1/8 cup of low sodium vegetable broth in a skillet on medium high heat.

It’s also a good idea to spray a non stick cooking spray in the pan before you pour in the veggie broth. With your cheese grater, grate the tempeh until it looks like ground meat…

Add your tempeh to the hot skillet. Add the spices, and mix the ingredients together. Allow to cook for 2-3 minutes.
Next, add the onion and spinach to the skillet and mix into the tempeh mixture. Allow the spinach to wilt and onion to soften about another 2-3 minutes

Once the spinach has wilted, add the egg white and continue mixing as the egg should begin to cook almost immediately.

At this time I added my salt and pepper and continued to scramble. Once the egg is completely cooked, your scramble is done.

I added about a tablespoon of fat free cheddar cheese to my portion and Coach K added salsa on top of his. Whatever your taste is, add it to this quick and easy recipe to make it your own.

Tempeh is a great vegetarian or vegan way to get protein, iron and calcium. I love it because it’s less processed than tofu and offers a nutty flavor. Tempeh is simply fermented soybeans formed into a cake patty. Check out my other tempeh recipes like my Blackened Tempeh Recipe or my quick lunch Mexican Mash Up recipe that can be whipped up in a hurry.

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My mash-up of deliciousness is as follows:

2 cups steamed cauliflower rice
2 tbsp shredded fat free mozzarella mixed into the cauliflower
Chopped cilantro
1/4 cup herdez salsa
1/2 of a small Avocado (diced)
4oz pan fried flax tempeh (cubed)
Took me all but 10 minutes!

The post Mexican Mash-up Tempeh Recipe – Clean Eating with Claudia Healthy Dinner Recipes appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Vegan Recipe Ingredients:
1 8oz package of Tempeh
2 cups of organic kale
2 cups of organic spinach
½ cup of vegetable broth
1tsp of red pepper flakes or to taste
3 tbsp of extra virgin olive oil
Salt

For the tempeh marinade:
Juice of half a lemon
1 chopped clove of garlic
1 tbsp of tamari sauce
1 tbsp of extra virgin olive oil

For the spice rub, 1 tsp of the following:
Garlic powder
Dried oregano
Ground thyme
Ground cumin
½ tsp of paprika
¼ tsp of cayenne
¼ tsp of ground pepper

Tempeh Recipe Directions:
Remove whole tempeh patty from packaging and place in a sandwich bag or dish that you wish to marinate the patty in. Add to the dish or the bag the juice of half of a lemon, the chopped garlic, tamari sauce and extra virgin olive oil. Mix and coat the tempeh completely with the marinade. Refrigerate the tempeh for 20 minutes or up to overnight for best results.

To create the spice rub, in a bowl, combine all the spices and mix well. Remove your marinated tempeh from the refrigerator and add half of your spice rub to one side of the tempeh and massage into the patty. Flip your tempeh and add the rest of the spice rub and continue to massage in the spices. Once you have your tempeh covered with the spice rub, place the tempeh into a pan with 2 tbsp of olive oil that has been heating on a medium heat. Proceed to pan fry the tempeh on each side for 3-5 minutes, adding an additional tablespoon of olive oil if need be.

Steamed spinach and kale recipe:
Add ½ cup of vegetable broth to a saucepan or pan and place on a medium high heat. Once the broth begins to lightly boil, add the kale and spinach to the broth along with a pinch or two of salt and the red pepper flakes, stir and cover. Stir the kale and spinach frequently as this is a fast process, 4-5 minutes!

Once the kale and spinach turn a deep green and the majority of the broth has evaporated, remove the veggies from the heat and add any additional red pepper flakes or salt as desired. Plate your blackened, fried tempeh with spicy steamed greens to create a tempeh salad and ENJOY!

Nutritional information is for 1 serving. The recipe makes 2 servings.
Calories 265.1
Total Fat 12.8 g
Saturated Fat 2.6 g
Polyunsaturated Fat 4.6 g
Monounsaturated Fat 3.4 g
Total Carbohydrate 19.8 g
Dietary Fiber 3.3 g
Sugars 2.3 g
Protein 24.3 g

The post Blackened Tempeh Recipe w/ Spicy Steamed Kale & Spinach – HASfit Vegan Recipes Vegetarian appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.