Tempeh Satay with Asian Greens

Tempeh Satay

Tempeh is a great source of protein, traditionally made in Indonesia by fermenting cooked soybeans and moulding into a patty. Serve this satay with your favorite grain. Reprinted with permission from There’s a Vegan in the Kitchen: Viva la Vegan’s Easy and Tasty Plant-Based Recipesby Leigh-Chantelle from Viva la Vegan! copyright © 2014. Published by Epicentre Equilibrium.

Serves: 2 to 3

  • 2 garlic cloves, crushed
  • 1 onion, diced 
  • Extra-virgin olive oil
  • 1 medium zucchini, thinly sliced 
  • 2 cups broccoli florets 
  • ¼ cup soymilk or other nondairy milk
  • ¼ cup crunchy peanut butter 
  • 2 medium tomatoes, diced
  • 8-ounce package tempeh, cut into thin slices
  • 2 bunches of Chinese greens (bok choy or other), chopped roughly
  • Hot cooked rice

In a wok or stir-fry pan, sauté the garlic and onion until soft.

Add the zucchini and broccoli and stir-fry over medium-high heat until just tender-crisp.

Mix in the soymilk and peanut butter thoroughly.

Add the tomatoes, tempeh, and Chinese greens. Stir-fry briefly until all ingredients are cooked through. Serve with hot cooked rice.

Tempeh Satay by Leigh Chantelle from Viva La Vegan

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