This asian inspired tempeh and broccoli buddha bowl is a delicious and high protein vegan recipe.
2 tbsp. of Apple Cider Vinegar
Bragg Apple Cider Vinegar, Organic
2 tbsp. of Arrowroot
JARROW FORMULAS K-Right
1 ea of Block Tempeh Thinly Sliced
Diamond Almonds, Sliced
1 ea of Broccoli Florets
S Farms Broccoli Florets
2 cup of Cooked Quinoa Spread Out Over 2-3 Bowls
SIGNATURE SELECTS Quinoa, Organic, Red & White
1 ea of Lime Juice
Signature Farms Juice, Lime
½ cup of Liquid Aminos
Colgin Liquid Smoke, Hickory
2 tbsp. of Maple Syrup
SIGNATURE SELECTS Syrup, Lite, Original
1 tsp. of Miso
Dr. McDougall's Vegan Miso Ramen Noodle Soup
2 tbsp. of Oil
Crisco Pure Vegetable Oil
1 in of Piece Ginger Grated
Ginger Root
2 pinch of Salt & Pepper
Morton Iodized Salt & Black Pepper
6 ea of Scallions
Green Onions (Scallions)
1 tsp. of Sriracha Sauce
Kelchner Sriracha Sauce, Spicy
½ cup of Vegetable Broth
Campbell's Condensed Vegetarian Vegetable Soup
1 tbsp. of White Wine Vinegar
Colavita White Wine Vinegar
Air Fryer Strawberry Cottage Cheese
Crispy Baked Chipotle Mushroom Lentil Tacos
Dill Pickle Smashed Potatoes
Cinnamon Cake with Coconut Sugar Frosting