Mixed grains, wild harvest squash, and 7 grain tempeh topped with orange segments and fresh sprouts for a warm and fresh taste.
Remove acorn squash, 7 grain tempeh, orange segments, Vegano Mixed Grains, Vegano Spiced Mustard Dressing and Vegano Sprouts from the bag to prepare for cooking.
Add Vegano Mixed Grains to a small pot with 2 cups of water and a pinch of salt. Bring to a boil then cover and simmer for 15 minutes. Make sure all the water has absorbed into the rice before removing from the heat.
Preheat the oven to 400˚F.
Place the squash on a lined baking sheet or oven safe casserole dish. Season with salt, pepper and olive oil.
Place in the preheated oven and bake acorn squash for 20 minutes or until you are able to poke a fork through and it is tender.
Slice the tempeh into triangles. Add the tempeh pieces to a medium pan and cook on medium high heat with a small amount of oil. Cook for 2-3 minutes on each side or until golden on either side and heated through.
Place the cooked mixed grains on the centre of the plate and top with the roasted squash and pan fried tempeh. Drizzle the Vegano Spiced Mustard Dressing over the entire dish and garnish with the fresh sprouts and orange segments.