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A Tempeh Recipe From The Heavens

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A Tempeh Recipe From The Heavens

The finished tempeh quinoa bowl

This Tempeh Recipe Is AWESOME!

Who loves a good tempeh recipe? Join The Land of Kush owners Naijha Wright-Brown and husband Gregory Brown, from Baltimore, Maryland, as they make their special recipe with tender tempeh and savory quinoa.  It is a delicious bowl of goodness, ready to warm you on a cold winter day, and ready to bring you a burst of flavor in every bite.  Let’s watch how it’s done…

 

 

Let’s Meet Our Chefs

Gregory Brown

Born in what might be considered the typical African American household in Baltimore,  Gregory grew up eating a typical American diet.  Filled with fried and highly processed foods, very little concentration on vegetables and nutrition.  Gregory decided to one day challenge this pattern by changing his way of living.  After listening to a KRS song he began researching a new way of thinking, a new way of living, a new way of eating.

He began a journey of spiritual expression which eventually led him to become a vegan; then years later creating the idea for opening the revolutionary vegan soul food restaurant called The Land of Kush.

Since then Gregory has pushed himself to influence others in his family, community, and broader environment to change their way of looking at life through food.  Along with his wife Naijha, he’s not only successfully grown The Land of Kush but has done a lot of outreach in the African American community, speaking to young and old about the benefits of changing their diet and concepts of health and nutrition.

He has been a speaker, teacher, mentor, and leader to many and continues the fight for better ways of living by teaching about a plant-based lifestyle.

Naijha Wright-Brown

Naijha was introduced to gardening, farming, environmentalism, sustainability, and the basics of healthy eating while spending summers in Massachusetts as a teenager.  She is a native New Yorker, born in Manhattan’s lower east side and raised in the South Bronx. Naijha has an MBA in Business and is a successful serial entrepreneur, the thought of owning a restaurant never crossed her mind until she relocated to Baltimore in 2005 and met Gregory Brown.  Naijha is the Marketing Director for The Land of Kush, VeganSoul Bistro, and co-creator of Vegan Soulfest and Maryland Vegan Restaurant Week.  She is the Executive Director of the Black Vegetarian Society of Maryland and has a digital talk show, Naijha Speaks!

Wow, what an incredible duo those two are.  We are so happy they took the time to join us on #LunchBreakLIVE and show us how to make this delicious recipe.

 

 Naijha Wright-Brown and husband Gregory Brown,
Naijha Wright-Brown and husband Gregory Brown.

 

 

Back To The Tempeh Recipe From The Heavens

There is nothing like a good vegan bowl for lunch (or dinner).  And this tempeh recipe ends in a magnificent bowl you are sure to love.  Quinoa is the perfect base for bowls because it is such a healthy grain, full of protein and fiber, and it has a great nutty flavor most people love.  It is one of my favorite foods, to be honest.  Add some yummy fried tempeh and bam…so much yum!  And…yet again, it is a super simple vegan recipe that can easily be made at home.  Perfect!  Let’s give it a try.

 

See Also
vegan poke bowl

Tempeh recipe ingredients
The ingredients used for this recipe.

 

The finished tempeh quinoa bowl
The finished and ready to eat tempeh quinoa bowl. Yum!

 

 Naijha Wright-Brown and husband Gregory Brown,
Naijha Wright-Brown and husband Gregory Brown, showing off their recipe.

 

Quinoa & Tempeh Bowl

Course Dinner, Lunch

Ingredients
  

  • Olive Oil
  • 1 cup of Quinoa
  • ½ cup of Onion
  • 3 cloves of Garlic
  • 1 Orange Bell Pepper sliced
  • 3 Kale leaves diced
  • knob of ginger finely diced
  • ½ cup of vegetable broth
  • Safflower Oil
  • 1 pack of tempeh cubed.
  • 1 TBS of Soy Sauce
  • Salt
  • Pepper
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Paprika

Instructions
 

  • Put quinoa in a pot and add 3 cups of water. Boil quinoa until the water cooks out. This should take only 15-20 minutes. Place to the side.
  • While waiting for the quinoa to cook, heat up safflower oil. Once the oil is hot enough, drop the tempeh in the oil in batches and cook until browned. This is a relatively short process and should not take more than 10-15 minutes. Once the Tempeh is cooked, drained on a towel.
  • In a wok or pan, heat oil. Add cumin, coriander, paprika, onion, garlic, salt & pepper. Once the garlic begins to brown, add bell pepper and greens; add the vegetable broth, enough to cover the bottom of the pan and allow to simmer until the greens begin to wilt. Then add about a ½ -3/4 of a cup of cooked quinoa and tempeh. Add the soy sauce to taste. Stir well and serve
Keyword vegan
Tried this recipe?Let us know how it was!

 

I am Ready To Eat This Tempeh Recipe/Quinoa and Tempeh Bowl

I am so hungry after watching Naijha and Gregory cook up this incredible meal.  I can’t wait to try this one myself, and I hope you do too.  It’s simple to make so give it a try.  And if you are looking for more delicious vegan recipes, jump on over to the #LunchBreakLIVE page.  There are so many to choose from.  Until next time…keep cookin’!

 

 

 

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