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.
4cupschopped vegetables of choiceI used onion, bell pepper, and kale
4cupscooked riceor other grain of choice like quinoa
1/2bunch cilantrochopped
Instructions
In a large pot over medium heat, mix the peanut butter and water together, and stir well to combine.
Add the soy sauce, 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! Garnish with the fresh cilantro.