Veggie Tempeh Stir Fry with Creamy Ginger Peanut Sauce

Veggie Tempeh Stir Fry with Creamy Ginger Peanut Sauce

From the Page

If you haven’t made my chocolate peanut butter crispies yet, you’re totally missing out. Yes, you heard me right. The sauce I used for this vegan stir fry is the same that I use on my favorite salad. The ginger, lime and cilantro bring a freshness that brightens up the entire dish. Add some sriracha for some spice and you have yourself a super satisfying asian-style meal. Spread tempeh out onto a greased baking sheet and cook for 15 minutes, turning once after 7-8 minutes. Get the rice cooking according to package directions. Prepare the veggies and steam for 6-7 minutes, until tender but not overcooked. Prepare the peanut ginger sauce by combining the peanut butter, soy sauce, water, ginger and garlic. Use more or less water to get the consistency you want. Once the veggies are done cooking, add the peanut ginger sauce. Serve over rice with baked tempeh. Drizzle with lime juice and sprinkle with cilantro, peanuts and sesame seeds. Now check your email to confirm your subscription. There was an error submitting your subscription. I'm Taylor and I want to show you how easy it is to be vegan. Now check your email to confirm your subscription. There was an error submitting your subscription. I'd like to receive the free email course. Now check your email to confirm your subscription. There was an error submitting your subscription. I’d like to receive the free email course. Enter your name and email address to get started with your FREE 30-Day Guide to Going Vegan! Now check your email to confirm your subscription. There was an error submitting your subscription. I’d like to receive the free email course.

Visit Page

Found on

 

Related