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:
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)
Sautee the diced eggplant, tempeh, veggies and diced white mushrooms for about 7 minutes until soft in the cooking oil
Add the rest of the ingredients until a thick light sauce is formed.
Serve over brown rice or with rice pasta or couscous
