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Cashew Tempeh Quinoa Bake with Brussel Sprout
Created by Chef Jansan McCorkle
Vegan
Gluten-free
No egg
Dairy-free
No shellfish
Mixing cashews, tempeh and quinoa make only one thing - our Cashew Tempeh Quinoa Bake. A lunchtime liberty, this plate marries Brussel sprouts, red pepper and rice vinegar together creating a maelstrom of flavour. Topping this creative concoction with hoisin, raw honey and chilli powder will prove that you can create fusion where none before existed. Try it yourself this lunchtime in the safety of your dining room or office.
Also available as Cashew Chicken Quinoa Bake
500 calories
24g proteins
59g carbs
19g fat
Ingredients: Brussel Sprout, Cashew, Hoisin Stir Fry Sauce, Quinoa, Red Pepper, Tempeh
Instructions: Heat 2.5 Minutes
Sign up to order for Monday, May 12 or later.
Sign upThere is no commitment. Skip, adjust, or cancel orders by the weekly deadline- Thursday 11:59 pm.
Why you'll love this
The presence of pepper, tomato, oregano and onions in chilli sauce increases the antioxidant quotient of the hoisin sauce.
Tempeh is a great protein source alternative for diabetic patients who may have problems with animal sources of protein.
Tempeh is created from soybeans, which contains a class of phytochemicals called isoflavones. These isoflavones are beneficial in decreasing oxidative stress and chronic disease, as well as decreasing blood cholesterol levels, and they aid in reducing menopausal symptoms.
Quinoa contains Quercetin, a plant pigment that is known to help with allergies, prevent free radicals, increase stamina, controls blood pressure, and relieves pain.
Quinoa contains high magnesium levels, which can help prevent muscle spasms, cardiovascular disease, hypertension, osteoporosis, and migraines.
Brussels sprouts are one of the best suppliers of essential Vitamin K, which is responsible for keeping the skeletal structure healthy and helps to prevent conditions related to loss in bone mineral density, like osteoporosis or bone fractures.
About the Chef
Jansan McCorkle is a certified Red Seal Chef with a diverse portfolio of various hospitality experiences. From the demanding kitchen of a 5 star hotel, to the pressures of owning a catering business, management at corporate restaurants and a multitude of other culinary endeavors he has truly tempered his passion for food in a way that graces every dish he creates.
Sign up to order for Monday, May 12 or later.
Get Started1. Nutrient values are estimates only and may vary due to variations in product preparation and portion size, among other factors.
2. Our meals are prepared in a kitchen environment that contains nuts, gluten, shellfish, and dairy. We use best practices when preparing your meals, however, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.
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