Thai Peanut Tempeh

This recipe could be called, “Peanut sauce with random bits of veg in your fridge and tempeh,” but it just doesn’t have the same flair.

raw-veg-thai-peanut

Thai Peanut Tempeh

  • Servings: 4
  • Difficulty: medium
  • Print

Everything but the kitchen sink!


Ingredients

  • 1 recipe Smoked Tempeh
  • 1 red bell pepper, thinly sliced
  • 1/2 of a yellow or white onion, thinly sliced
  • 1/2 of a package of shredded broccoli blend, or 2 cups
  • 1/4 of a package of shredded cabbage blend, or 1 cup
  • 1 recipe peanut sauce of your choice- see note
  • olive oil for pan
  • -salt, to taste

Directions


Add olive oil to pan and add sliced onion. Let cook over medium heat for about 4 minutes. Add red pepper and the remaining vegetables. Cook until the veggies are the crunchiness that you desire, about 6 minutes. Add the prepared tempeh and the peanut sauce to the veggies and stir to combine.

Note: I prefer Chef Dawn Ludwig’s Peanut Sauce recipe from the book, Always Hungry. I would share it, but it is copyrighted. I highly recommend the book, so buy it and try it!

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