Thank you to Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, for sharing this recipe with the Yummy Plants community! Ellen is committed to creating healthy dishes that are super yummy and affordable. This recipe isn’t from her book; Ellen created it just for us! Learn more about being vegan on a budget from her blog: The Veg Coach or chat with her directly on her Facebook page.
1 small yellow onion, chopped
2 tablespoons garlic chips
2 large leaves collard greens, stems removed, rolled and cut into thin 1/2 inch strips
1/2 block tempeh, cut into small cubes
1 teaspoon turmeric
1/4 teaspoon curry
Water as needed
1. In a large skillet, add the onions, garlic chips and sauté in enough water to cover. If water evaporates, add more water and cook until onions are translucent.
2. Add the tempeh, greens and remaining spices. Add enough water to keep the greens from sticking, and cover. Stir 2-3 times coating the veggies and tempeh with the golden spices.
3. Cook until the collards are tender but still bright green, about 10-15 minutes.
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