4 tables spoons TAU Greek extra virgin organic olive oil
1 pack organic Oyster mushrooms
4 organic carrots, thinly sliced
8 to 10 asparagus
Salt to taste
Preparation
In a pan, roast the onion, garlic and ginger in 2 table spoons of olive oil on medium heat until they turn translucent.
Add the carrots and sautee until they are tender. Set aside.
In a separate pan, sautee the oyster mushrooms in 1 table spoon olive oil on low-medium heat until they brown slightly. Set aside.
Steam the asparagus until they are al dente.
Place the tempeh slices into an oven-safe dish with the remaining 1 table spoon of olive oil. Bake at 350°F for 15 minutes and broil for an additional 5 minutes or until they are crisp and golden.
Place the ingredients equally in two plates and enjoy your meal in good company (or save the second portion for yourself as a lunch for the next day!).