Vegan Stir Fry

Ingredients:

*Tempeh*

*Mushrooms*

*Carrots*

*Leeks*

*Kale*

**Sautéed in olive oil, and seasoned with sea salt, garlic powder, basil, and oregano. Served over brown rice.**

I cook the carrots and leeks first. Once the carrots are soft, and the leeks clear, I add the mushrooms. When the mushrooms begin to soften and brown, in goes the tempeh and seasonings. Once the tempeh browns, I add the kale – then cover till it wilts. I cook everything covered, stirring occasionally and adding water it things start to stick.

 I am not big on measuring, I think everyone has different tastes when it comes to seasonings. Also, when just cooking with vegetables there is not really a specific time when they are “done.” It is really personal preference. Some people like their veggies cooked a lot, others not so much. Do note though that the longer a vegetable cooks, the fewer nutrients will be left.

And yes, my dog begs for all my veggies always! I hope you are all having a great week so far!

For even more recipes and healthy eating tips, join me and a couple of other Beachbody coaches for a FREE clean eating challenge on Facebook next week! Email me at laurelashtonwalker@gmail.com or Like my Facebook page for more info! 

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