Tempeh With Peanut Sauce (Vegan)

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TEMPEH WITH PEANUT SAUCE (Vegan)

 

This Quick Fix recipe is what the world probably calls fusion and I call

confusion, but it is

absolutely delicious. It is quick and easy - only a few minutes to prepare and

another 5 or

so to cook. You can use some quick grain - like that quick couscous - or you can

serve it

with already cooked rice, your choice.

 

This serves four - we more-or-less halve it for the two of us.

 

To make the peanut sauce:

 

1-1/2 Tbsp smooth peanute butter

2 Tbsp lemon juice (use freshly squeezed - the bottled stuff is nasty)

1 Tbsp syrup (I've used maple syrup - mirin works too)

1 Tbsp miso (I use white)

1/2 cup hot water

1 tsp tamari

 

Whisk these together (the hot water helps to soften the miso) and set aside.

 

To make the stir-fry:

 

2 ribs/stalks celery, destrung and cut into matchsticks (the size is important)

1 large carrot, peeled and cut like the celery

1 Tbsp canola oil

3 cloves garlic, very finely chopped

1 red onion, very finely chopped

240 g. Tempeh, cut into cubes

1 Tbsp dried oregano (the leafy stuff, not the powder, for preference)

1 Tbsp good `curry' powder (your own or commercial)

1 tsp cayenne powder or to taste :-)

 

To serve:

Lemon cut into wedges for serving

Cilantro sprigs for garnish

 

In a pan over medium-high heat, add the oil and then all the ingredients for the

stir-fry.

Cook a couple of minutes, give the peanut sauce a stir and add it to the pan,

regulating

the heat to a simmer. Cook covered for about 5 minutes or until the vegetables

are tender

but still crisp.

 

Serve over rice or the grain of your choice garnished with the lemon wedges and

cilantro.

 

Easy eh? LOL

 

Best love,

Pat