You might be wondering what in the world is that questionable brown stuff getting all cozy with the asparagus and bell pepper?

That right there, is tempeh.

Think nuttier, more earthy form of tofu with some actual texture.

Hearty tempeh is an excellent source of vegetarian protein.

Like tofu, it definitely needs some sauce and some flavor action though.

In other words, I would not recommend gnawing on a chunk of “raw” tempeh straight out of the package.

Unless the world is ending and all the sustenance that happens to be available at the time is a lone slab of the stuff.

Or if you’re preggo and for some odd reason you’re craving a plain block of textured soy product.

I have yet to enter that period of life, so maybe when the time comes that option won’t sound nearly as undesirable and strange.

Anyway.

Hopefully I haven’t turned you off from tempeh, because really it can be quite good!

Especially if you pan fry it in a bit of tropical coconut oil til it gets nice and golden brown, then flavor it up with your fave BBQ sauce, pair it with some crisp-tender asparagus and bell pepper, than carefully arrange your goodies on top of a hot bowl of perfectly cooked brown rice (thanks to the very best kitchen helper, the rice cooker.)

If you already have some cooked brown rice waiting patiently in your fridge to be of service, then this healthy dish will be ready to devour in only 10 minutes!

P.S. If you classify yourself as a vegan and/or gluten-free individual, make sure your BBQ sauce of choice is actually vegan and/or gluten-free. I use Organicville Original BBQ Sauce.

P.P.S. Sub in quinoa for the brown rice for extra protein!

P.P.P.S. Feel free to use whatever produce is in season. Oh, and avocado is always a good idea. But I didn’t need to tell you that.