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CARBS (G)

0

PROTEIN (G)

0

FAT (G)

0

TOTAL CALORIES

0

4

10 Minutes

recipe_1541439625

INGREDIENTS

  • 4 Cloves garlic (minced)
  • 3 Tbsp grated fresh ginger
  • 6 Cups green beans (frozen or fresh)
  • 1/2 Cup sliced mushrooms
  • 1 Eggplant chopped into pieces (skinon)
  • 1 Pkg of organic coconut curry tempeh
  • 4 Tbsp unpasteurized apple cider vinegar
  • 1 Tsp sesame oil
  • 4 Tbsp Bragg liquid aminos
  • 2 Tbsp black sesame seeds

DIRECTIONS

  1. In a large skillet, saute on medium heat garlic and ginger with the beans, mushrooms, and eggplant for about 5 minutes or to desired firmness (do not overcook).

  2. Use a bit of water as needed to avoid food sticking to pan. Add tempeh for a minute or two.

  3. When veggies are just soft, remove from heat, mix apple cider vinegar, bragg, and sesame oil, add the mixture to the veggies, and stir.

  4. Top with sesame seeds, mix and serve!

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