Ingredients 

• 2 cups broccoli florets

• 1 8-oz block tempeh, cut into 1-inch pieces

• 2 tablespoons coconut oil, divided

• 1 clove of garlic, minced

• ½ teaspoon smoked paprika

• 1 teaspoon maple syrup

• sea salt, to taste

• ⅓ – ½ cup vegan kimchi, drained (reserve the juice) and chopped

• 1 ½ cups cooked brown rice

• 2 teaspoons chili paste (or to taste)

• 1 teaspoon coconut aminos

• ½ teaspoon toasted sesame oil

• 2 green onions, thinly sliced

HOW TO:

1. bring water to boil & chop broccoli & tempeh

2. Steam broccoli and tempeh together (10 minutes)

3. Chop 1/2 cup kimchi and save the juice

4. In a small bowl, whisk together a tablespoon of the reserved kimchi juice with the 2 teaspoons chili paste, 1 teaspoon coconut aminos, and 1/2 teaspoon sesame oil. 

5. Chop a clove of garlic 

6. Warm the skillet with some oil in it and brown the tempeh for 5 minutes in pan 

7. Oil in skillet and slightly brown kimchi 

8. Add the garlic, 1.5 teaspoon smoked paprika, 1 teaspoon maple syrup, and a pinch of salt to the skillet 

9. Add 1.5 cups rice 

10. Add the kimchi sauce mixture to the skillet and stir.

11. Add the steamed broccoli to the skillet and stir.

12. Top with green onions