BROWN RICE
STEAMED CARROTS WITH MIYOKO’S VEGAN BUTTER
Marinate: Soy sauce, water, ginger grated, 2 cloves garlic minced, dash maple syrup
Cornmeal: Add spices, thyme, oregano, cumin, crushed chili peppers, salt
Marinate the tempeh for at least an hour, do all your prepping and cook the rice and have carrots ready to cook towards end. Drench in the cornmeal and you can either bake, air fry or sauté in skillet. Baking around 1/2 hour at 375 degrees.
Add BBQ sauce, this was served on Labor Day, an American holiday, a simple and great little meal. It’s the only way I like tempeh is polenta crusted. A quick and easy meal. Enjoy, it’s delicious!