Creamy Satay Tempeh
This satay tempeh recipe is a bright, creamy recipe loaded with vegetables and high protein plant-based ingredients. This satay dish features a sweet & tangy peanut coconut sauce, which is perfect for serving over rice, quinoa, or noodles.
Equipment
- Large Pot
- Large Pan
Ingredients
- 2 cups peanut butter
- 2 cups water
- 1/3 cup soy sauce or liquid aminos
- 2 limes juiced
- 14 ounces coconut milk full fat
- 2 tablespoons brown sugar
- 1 tablespoon sriracha
- 1 tablespoon olive oil
- 8 ounces tempeh 1 package
- 4 cups chopped vegetables of choice I used onion, bell pepper, and kale
- 4 cups cooked rice or other grain of choice like quinoa
- 1/2 bunch cilantro chopped
Instructions
- In a large pot over medium heat, mix the peanut butter and water together, and stir well to combine.
- Add the soy sauce/liquid aminos, garlic, lime juice, coconut milk, brown sugar, and sriracha. Bring to a low simmer, and cook, covered, for 15 minutes then remove from heat.
- In a separate large pan, heat the tablespoon of olive oil over medium heat, and add in the diced tempeh. Cook for 6-7 minutes until the edges get crispy. Add in the chopped vegetables, and continue to sauté for 7 to 8 more minutes until vegetables are tender.
- Add the tempeh and vegetables to the pot with the satay sauce. Heat over medium heat until hot and bubbling.
- Serve over cooked rice or grain and enjoy!
Nutrition
Calories: 584kcalCarbohydrates: 46gProtein: 21gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 15gSodium: 301mgPotassium: 668mgFiber: 6gSugar: 8gVitamin A: 3712IUVitamin C: 13mgCalcium: 90mgIron: 4mg
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