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 Recipes* by 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.
- Here are more tempeh recipes.
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