Sautéed vegetables with shrimp (or tempéh)

Cut the vegetables as close to a julienne cut as possible.

Put the pan over medium heat with 3 tablespoons of extra virgin olive oil. Once hot, place the bell pepper with the pan over medium heat for 2-3 minutes. Then, add the onion, zucchini and shrimp until they begin to brown slightly. In my case, I spiced with a tablespoon of garlic powder, and a teaspoon of sweet paprika and Himalayan salt.

Add a pinch of toasted sesame seeds and let's eat!