Tempeh and Sweet Potato Hash with Red Quinoa - Vegan and Gluten Free!

8-10 small shallots, chopped

1 large sweet potato/yam, sliced into thin cubes (like little square potato chips).
 
2-3 tbs grated ginger

3-5 cloves Garic, chopped fine

3/4 C. Frozen of Fresh Edamamae

1/2 block Tempeh, chopped finely


handful of sliced almonds

handful of raisins

soy sauce to taste

coconut and sesame oil for sauteing

curry powder (of your choice) to taste

1 cup red quinoa


QUINOA: 2:1 ratio water to grain, place 2 cups water in a pot and add 1 cup red quinoa. Bring to a boil, then turn the heat or flame to medium/medium-low. Takes about 14-15 minutes.

Tempeh and Sweet Potato Hash:
Over medium heat, saute shallots, ginger, and garlic in sesame and coconut oil until shallots are clear.

Add sweet potato slices.

When sweet potatoes start to brown, add edamame.

Add soy sauce to taste, and cover the pan you are using for 3-5 minutes.

Add chopped tempeh and drizzle coconut oil and soy sauce. Stir!

Add almonds and raisins

Sprinkle Curry powder

MIX!

Let satuee for a bit longer, til potatoes and raisins are soft, ten remove from heat.

Serve tempeh and sweet potatoes over quinoa or mix them together! Either way, it's delicious!

ENJOY!!