• Nikki Wagner

Tempeh and Mushroom Saute over Cauliflower Rice


After a long day I wasn't looking forward to cooking dinner. I pulled out some things from the fridge and out of the garden.....mushrooms, tempeh Lebanese zucchini, asparagus, carrots, cauliflower, beetroot, cilantro/coriander......here's what came out of it:

Tempeh and Mushroom Saute over Cauliflower Rice with a shredded, herbed salad on the side.

To make the saute:

1 pack tempeh, cubed 2 handfuls mushrooms, sliced 1 Lebanese zucchini, sliced 1 bunch asparagus, chopped Pepper to taste Oil of choice Vegetable stock/broth

Put oil in hot pan, Saute mushrooms, then add zucchini and cook until almost cooked. Add tempeh and asparagus, about 1/4 cup stock (to stop it sticking). Season and adjust for your taste. You may need to add a bit more stock to create a little sauce.

To make the 'rice':

Place chopped cauliflower (1/2 head) in a food processor with one clove garlic and 1/2 a chopped red onion, blitz.

Heat oil in a small pan, when hot, pour cauliflower mixture in, cook through. Add salt and pepper to taste.

To make the salad:

Grate carrots and beetroot in a bowl, add fresh herbs (I used cilantro/coriander, chives and parsley. Mix to combine.

Enjoy - N x


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