1 Package of Tempeh (I like the Flax variety)
3 Carrots (peeled and sliced)
½ cup Sweet Onions
3-4 cloves of Garlic
2 Bunches of Swiss Chard chopped (this will cook down substantially)
1 cup Bulgar Wheat
Braggs (or Tamari)
Salt and Pepper
Preheat oven at 375 °. Peel beets with veggie peeler and remove stems. Dice into evenly sized cubes. Place on baking tray, drizzle with olive oil, and season with salt and pepper. Bake for 30-40 minutes (flipping half way through).
Boil 2 cups of water and add Bulgar. Cook for 20 minutes.
In Saucepan heat small amount water and simmer carrots and swiss chard stems for about 7-8 minutes. Remove any remaining water in the carrot pan and add a drizzle of olive oil, a healthy splash of Balsamic Vinegar, onions and garlic (sliced or crushed).
Sauté sliced tempeh in small amount of olive oil and Braggs till brown and slightly crisp.
At the last minute add the chopped chard to the veggie saucepan. Cook only until wilted, tossing all ingredients together.
Plate and season with salt and pepper as needed. Enjoy!