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I must be on a total peanut butter kick lately because I’ve been putting it in everything I make! If you haven’t made my chocolate peanut butter crispies yet, you’re totally missing out.

This recipe is different than most of mine because it was thrown together with ingredients I happened to have in the fridge…veggies, tempeh, rice and peanut ginger salad dressing. Yes, you heard me right. Salad dressing!

The sauce I used for this vegan stir fry is the same that I use on my favorite salad. Turns out, it’s just as good when it’s added to a hot dish.

This stir fry is also a little different because the peanut butter makes it kind of creamy, similar to curry in texture and richness, but with a delicious roasty flavor. 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.

Veggie Tempeh Stir Fry with Ginger Peanut Sauce 2016-03-09 19:08:12 Serves 4 Write a review Save Recipe Print Prep Time 30 min Cook Time 20 min Total Time 50 min Prep Time 30 min Cook Time 20 min Total Time 50 min For the tempeh & marinade 8 ounces of organic tempeh 1/4 soy sauce 1/4 water 1 teaspoon fresh ginger, finely grated 1 clove garlic For the stir fry 8 ounces of organic tempeh 1 cup carrot, julienned 1 cup red bell pepper, thinly sliced 1 cup red cabbage, shredded 1 cup kale, shredded 2 cups white rice For the peanut ginger sauce 3/4 cup raw peanut butter 1/4 soy sauce 1/4 water 1 tablespoon sesame oil 1 teaspoon fresh ginger, finely grated 1 clove garlic Optional toppings lime sriracha sauce 1/4 cup roasted peanuts 1 tablespoon sesame seeds 1/2 cup fresh cilantro Instructions Chop tempeh into chunks and steam for ten minutes. Cover with the marinade and let it marinate for at least 30 minutes, while you prep everything else (you can do this a day ahead to save time and increase flavor!) Preheat the oven to 350 degrees. 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. By Taylor Brooke Berman Vegan Yoga Life | Plant-based vegan recipes, tips and inspiration for going vegan. https://veganyogalife.com/

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