Vegan Lunch: Sprouted Grain Bread w/ Pumpkin Butter, Lemony Tempeh Chunk, Raw Side Salad


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The Recipe

Yields 1 serving

1 slice of Ezekiel Sprouted Bread

1 tbsp pumpkin butter

1/4 tempeh slice simmered on stovetop with 1 tsp olive oil and 1/2 lemon juice squeezed

2 cups argula leaves

6 cherry tomatoes

1/2 cup broccoli, chopped

1 cucumber, diced

1 tbsp black pepper

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One comment on “Vegan Lunch: Sprouted Grain Bread w/ Pumpkin Butter, Lemony Tempeh Chunk, Raw Side Salad

  1. Pingback: Oh The Variety of Recipes :) | foodwithmalvi

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