Veggie Tempeh Stir-fry

This tempeh stir-fry is full of flavor and protein!

What you will need:

• 1 organic large potato

• 1 cup green beans

• Half of an organic bell pepper

• 1/4th of an eggplant

• 1 cup organic white mushrooms or mushrooms of choice

• Snap peas (optional)

• Half of a packet of tempeh

• 2 tablespoons soy sauce or tamari

• 1 tablespoon sesame oil

• A spoonful of peanut or almond butter unsweetened (optional)

• 1 tablespoon cooking oil

• 1/8th cup veggie broth or 1/8th cup water with 1 teaspoon of no chicken base (mixed with a teaspoon of tapioca starch before heated)

How to prepare this dish:

1. Boil a cut and peeled large potato until firm with the ability to poke a fork through it (about 10 minutes depending on cut size)

2. Sautee the diced eggplant, tempeh, veggies and diced white mushrooms for about 7 minutes until soft in the cooking oil

3. Add the rest of the ingredients until a thick light sauce is formed.

4. Serve over brown rice or with rice pasta or couscous