Vegan - Tempeh with Curry Peanut Sauce

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* Exported from MasterCook *

 

Tempeh with Curry Peanut Sauce

 

Recipe By :The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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THE SAUCE

1 1/2 tablespoons creamy peanut butter

2 tablespoons fresh squeezed lemon juice

1 1/4 tablespoons brown rice syrup

1 tablespoon light-colored miso

1/2 cup hot water

1 teaspoon low-sodium soy sauce

THE STIR-FRY

1 large carrot

2 ribs celery

2 tablespoons canola oil

2 cloves garlic -- minced

1 medium red onion -- chopped

8 ounces tempeh -- cubed

1 tablespoon curry powder

1 tablespoon dried oregano

1 teaspoon chili powder

4 fresh lemon wedges

 

Bring 2 cups of water to a boil. Stir in the bulgur, cover, reduce heat to low,

and steam 15 minutes. Let stand an additional 5 minutes, then fluff with a fork

before serving.

Meanwhile, whisk together the sauce ingredients and set aside. Cut the carrot

and celery into 1-inch matchsticks and set aside. Heat the oil over medium heat

in a wok or heavy-bottomed skillet and add the garlic, onion, carrot, celery,

tempeh, curry powder, oregano, and chili powder. Stir-fry 2 minutes. Pour in

the peanut sauce and increase the heat a little to bring it to a simmer. Cover

and continue to cook, stirring frequently, for about 7 minutes, until the

vegetables are tender-crisp. Divide the bulgur among warmed serving plates and

top with the stir-fry. Serve immediately, with lemon wedges.

 

Description:

" This unusual combination of ingredients creates a deliciuosly rich

dish. After your first taste, it is hard to get enough. "

 

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Per serving: 213 Calories (kcal); 12g Total Fat; (46% calories from fat); 12g

Protein; 18g Carbohydrate; 0mg Cholesterol; 87mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0