1 lb. soy tempeh, cubed
1 ½ tablespoon ghee or sesame oil
1/4 cup tamari or Bragg’s liquid aminos
1 cup vegetable stock
1 teaspoon fresh ginger root, peeled and minced
2 garlic cloves, minced (optional)
¼ teaspoon red chili flakes
1 leek, white part, diced
1 small red bell pepper, julienne
2 medium carrots, sliced
1 cup green beans, ends trimmed
1 cup broccoli florets
3 cups fresh spinach

Heat a sauté pan on medium high heat and add 1 tablespoon of the ghee or sesame oil and tempeh. Let cook for about 5 minutes and then add 2 tablespoons of tamari or Bragg’s liquid aminos and ¼ cup of the vegetable stock. Let cook for 5 minutes. Remove the tempeh and place into a bowl and set aside. Reheat the sauté pan and add ½ tablespoon of the ghee or sesame oil, ginger, garlic, red chili flakes and leek. Let sauté for 2 minutes and add the red bell pepper, carrots, green beans and broccoli and ¾ cup of vegetable stock. Cover with a lid and let cook for 5 minutes on medium low heat. Add the spinach 2 tablespoons of the tamari or Bragg’s liquid aminos and the cooked tempeh.

Thanks for signing in, . Now you can comment. (sign out)