Hello everyone and happy April! This is one of my favorite months because the sun finally starts poking its head out every once in a while, it’s finally nice enough to do things outside again, and some of my favorite fruits and veggies start to come back in season.
One of my favorite things about warm weather is being able to sit outside for brunch. When I lived in Kansas, brunch was not really a big thing (or not for me anyways), but since I’ve moved to New York, I’ve discovered just how fun it is to wake up late and enjoy a big, filling meal paired with some sangria on a Sunday morning.
Unfortunately, it’s not warm enough for that just yet, so I’ve been having to make do by cooking up my own brunches from the comfort of my kitchen 😉
The recipe I’m sharing today makes the perfect dish for brunch or breakfast. It’s high in protein and fiber to help keep you full, but (more importantly) it’s absolutely delicious and a great way to get your day going.
One of the key ingredients here is tempeh, also known as “wheat meat.” Tempeh is a soy product that’s been fermented, so it’s packed with probiotics and great for your gut. It’s firmer and dryer than tofu and much easier to work with, as it doesn’t require draining or pressing it to get rid of extra moisture.
Tempeh is awesome for vegetarians and vegans because it’s super high in protein. One cup of tempeh provides 31 grams of fiber, putting it right on par with meat.
Potatoes and broccoli are also featured in this dish to bring more flavor and brunch-style goodness. I’ve been loving using mini “petite” potatoes lately, but any type of potato will work just fine in this dish.
And if you’re feeling like adding an extra nutritious kick to this recipe, you can totally add some other veggies in here as well. Asparagus, carrots, or peppers would all be delicious additions, but you can always unleash your creativity and try something totally different too!
Give this recipe a try and let me know what you think. And just for fun, leave your favorite brunch foods in the comments section! Bon appetit 🙂
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 2 tbsp olive oil
- 8 oz tempeh, chopped
- 2 tbsp soy sauce
- 1 pound baby potatoes, chopped
- 3 cloves garlic, minced
- 1/4 red onion, diced
- 1 head of broccoli, chopped
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt and pepper to taste
Ingredients
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|
- Heat 1 tbsp oil over medium heat and add tempeh. Cook 5-7 minutes until tempeh is golden brown.
- Add tempeh to small bowl and coat with soy sauce and spices. Set aside.
- Heat 1 tbsp oil over medium heat and add potatoes. Cook around 10 minutes, stirring occasionally, until potatoes are tender. Remove from heat and set aside.
- Using the same skillet, add onions and garlic. Cook 2 minutes, until translucent. Add broccoli and saute 3-4 minutes, until broccoli is bright green and tender.
- Combine ingredients, season with salt and pepper to taste, and serve.
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