Tempeh, the nutty flavoured nutrient dense answer to vegan’s protein needs! A fermented soy containing probiotics for gut health and glowing skin! An easy prep salad that lasts the week! 
High protein, vegan, vegetarian, gluten free
Serves 3
300 organic tempeh (you can buy it flavoured or plain, if you go flavoured check it’s gluten free if required!)
Turmeric
Black pepper
300g baby spinach
500g button mushrooms
2 heads of broccoli
1tbsp extra virgin olive oil
Organic Sauerkraut (I love peace love and vegetables range)
1. Put chopped tempeh In a lined baking tray and sprinkle with turmeric and black pepper
2. Bake for 10 minutes on medium heat. Flip it and sprinkle with more turmeric and pepper
3. Bake for a further 10 minutes and leave out to cool. You can store in an airtight container for 7 days. You can also freeze it for months!
4. In a pan on medium heat grease with olive oil and pan sear the mushies and broccoli
5. Combine all ingredients except sauerkraut in a bowl and divide between 3 airtight containers. Store in fridge
6. When ready to eat add your sauerkraut
Enjoy x
Glow with Shae 