detox friendly gluten free meals mushrooms quinoa recipes tempeh vegetarian Nov 20, 2019

More and more people are trying to include more plant based meals in their diets these days which is a fantastic thing if you ask me because we know the more vegetables in ones diet the better for their health but it’s also great for the environment too.

This recipe is always a popular one and was one of the original recipes in my 21 Day Detox Program. If you’re not familiar with tempeh I highly encourage you to give it a go - it’s made from soybeans and is similar to tofu but less processed and is also fermented. It takes on the flavours you cook it with so goes perfectly here with this San Choy Bow (trust me, your meat eater friends won’t even know there’s no meat in this dish!).

Serves 4


300g organic tempeh, grated
1 cup white quinoa (or 2-3 cups cooked quinoa)
3 x spring onion, finely chopped
1 x garlic clove, crushed
2cm x knob of ginger, finely diced
2 x medium hot chillies, finely diced
225g water chestnuts, drained and chopped
1 cup shiitake/any kind of mushrooms, finely chopped
2 x carrots, peeled and finely diced
1 x stalk celery, finely diced
1/4 cup tamari
1 tablespoon sesame oil
Iceberg lettuce cups
5 sprigs of coriander, roughly chopped
Lime wedges to serve


Rinse quinoa and then place in saucepan with 1 1/2 cups water. Bring to boil and then reduce to a simmer. Cover and cook until the water has been absorbed. Take off the heat and set aside, covered, for 5 minutes. 

Heat some coconut oil (or extra virgin olive oil) in a wok and add the onion, garlic, ginger, chilli, water chestnuts, mushrooms, carrot, celery and cook for a couple of minutes. Add the grated tempeh, tamari, and sesame oil. Cook for 3 minutes, stirring often.  Stir in the cooked quinoa.

Serve in lettuce cups topped with coriander and lime wedges.



About Steph




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