Seasonal Indonesian-Inspired Tempeh and Veggie Stir-Fry [Vegan]

onegreenplanet.org

alenalen

subheading: For the Stir-Fry Sauce:

1 tablespoon toasted sesame oil

1 small hot chili pepper, minced

3 tablespoons fruit-sweetened ketchup

3 tablespoons naturally-brewed tamari (reduced-sodium or regular)

2 tablespoons coconut palm sugar or turbinado sugar

1 tablespoon apple cider vinegar or lime juice

1 teaspoon grated fresh gingerroot

¾ cup vegetable broth

subheading: For the Stir-Fry:

1 ½ tablespoons avocado oil or coconut oil

8 ounces tempeh, cut into 1-inch pieces

1 small red onion, large dice

4 cups fresh seasonal veggies or veggie mixture, such as broccoli florets

2 large or 3 medium red, orange and/or yellow bell peppers, seeded, julienned

3 large garlic cloves, minced

3 scallions, cut into 1 ½-inch pieces on the diagonal

¼ cup dry-roasted peanuts

Fresh cilantro leaves for garnish

Directions at onegreenplanet.org

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