Ingredients:
1 medium potatoes (cubed)
1/2 medium carrot (slices)
1/4 cup green beans
1/4 cup shredded cabbag e
1/4 cup bean sprouts
100g / 3.5oz tempeh (replace)
Sauce:
1 Tbsp peanut butter
1 tsp soy sauce
2 tsp brown sugar
2 tsp fresh lemon or lime juice
1 Tbsp coconut milk (lite is fine, if you prefer or substitute water)
2 Tbsp water Red chilli flake to taste
1/2 clove crushed garlic
Method:
Combine all ingredients in a small saucepan. Heat over medium heat until sauce begins to bubble and thicken.
Cut the tempeh into thin slices and fry in a little canola oil and soy sauce until crisp. Set aside.
Place potato in a steamer basket. Steam, covered, over boiling water for 5 minutes or until almost tender. Add beans and carrots. Steam, covered, for 2 minutes. Add cabbage and bean sprouts. Steam, covered, for 1 to 2 minutes or until cabbage just begins to wilt.
Arrange vegetables on a serving plate. Place tempeh over vegetables. Drizzle with peanut sauce, top with chilli and serve.
Recipe from VeganEasy
