Vegan Teriyaki Tempeh with Satay Dip

veganfoodandliving.com

Gabriella

subheading: For the teriyaki sauce:

120 ml soy sauce

2 tbsp vegan honey or agave syrup

1 tbsp rice vinegar or white wine vinegar

1 tbsp coconut sugar, or dark brown sugar

2 tbsp sesame seeds

2 cloves of garlic, minced

2 cm piece of fresh ginger, chopped

1 tbsp cornflour

4 tbsp cold water

subheading: For the satay dip:

4 tbsp peanut butter

100 ml coconut milk

1 tsp chilli powder

1 tbsp soy sauce (or gluten-free tamari)

1 tsp coconut sugar

1 inch piece of fresh ginger, grated

1 clove of garlic, minced

subheading: For the tempeh:

200 g tempeh

1 tbsp vegetable oil

subheading: To serve:

40 g white sesame seeds

Directions at veganfoodandliving.com

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