Tempeh Satay with Brown Rice
Ingredients
- Cubes of tempeh
- Courgette (zucchini)
- Red onion
- Green pepper
- Broccoli
- Green beans
- Hemp oil (a little)
Satay sauce
- 4 heaped tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon curry powder
- 1 cup coconut milk
Preparation
Cook brown rice according to package instructions.
In a pan, heat a little hemp oil over medium heat.
Add cubes of tempeh and fry until golden brown.
Add the vegetables (courgette, red onion, green pepper, broccoli, and green beans) and sauté until slightly softened.
For the satay sauce, place all sauce ingredients in a saucepan.
Heat over medium heat, stirring occasionally, until combined.
Bring to a simmer and cook for a few minutes until thickened and golden.
Pour the satay sauce over the tempeh and vegetable mixture and heat through.
Serve the mixture over the cooked brown rice.
Tips
If the sauce is too thick, add more coconut milk until the desired consistency is reached.
