meal add-ins

Arugula Bowl with Warm Tempeh Croutons and protein toppers Crunch

Makes about 4 servings

  • 8 ounces tempeh
  • 1 package (about 1/3 cup) Vegetarian Traveler Toasted Bean Blend (tri soy medley)
  • 8 cups arugula
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt and freshly ground pepper
  • Olive or coconut oil

Cut tempeh into about 21 small squares. Coat the bottom of a medium skillet with oil and place over medium heat. Pan fry the tempeh squares for about 3 minutes until golden brown, then gently flip and brown the other side for about 3 more minutes.

Toss the arugula with oil and vinegar. Add the warm tempeh to the arugula and top with Vegetarian Traveler medley.

Vegetarian Traveler® Toasted Bean Blends adds 15-17 grams of plant based protein to help complete your meal. All varieties are Vegan Certified. All Toasted Bean Blends add a mild crunch that works harmoniously in food and with very mild flavor.

Can be added to any meal to enhance your protein intake!

Toasted Bean Blend Varieties:

 

We are busy working on new uses and varieties. Watch for our new vegan protein products due later this year!

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