• marinated tempeh
  • 200g cubed tempeh
  • 1 tbsp soy sauce (gf: tamari / coconut aminos)
  • 1 tsp agave syrup
  • 1 tsp sriracha
  • 1/2 juiced lemon
  • 2 tbsp sesame oil
• peanut sauce
  • 1 tbsp tahini
  • 1/2 diced onion
  • 1 minced clove of garlic
  • 1 tsp shredded ginger
  • 1 bay leaf
  • 1/4 cup peanut butter
  • 1/2 cup water
  • 1 tbsp agave syrup
  • 1 tbsp soy sauce
  • 1/2 juiced lemon
  • 1 tbsp white vinegar
  • 1/4 tsp cayenne pepper
  • veggies: 2 medium cubed boiled potatoes, 2 cup spinach, 1/4 thinly sliced cabbage, 1 thinly sliced bell pepper, 1 thinly sliced radish, 1 broccoli broken into florets, 1/2 cup sliced snow peas, 1 sliced carrot, 1 cup sprouts

⠀ ⠀ ⠀➜ instructions

• hard part:
  • whisk together the marinade ingredients until smooth & soak the tempeh into it (overnight it's better since the flavours have time to mingle, but 30' work too)
• simple part:
  • heat a pan and cook the cubed tempeh along the marinade until it's golden brown on each side
  • make the peanut sauce by adding oil to a medium pot and add the onion, garlic, ginger and bay leaf and sauté, stirring frequently until the onions are soft; add the other sauce ingredients, cook them over very low heat, stirring frequently, until mixture is smooth and thickened
  • arrange the plate starting with the spinach as the base, then the other veggies and cooked tempeh + drizzle on top some peanut sauce
• eggless but the protein is from tempeh