Meatless Mondays: Tempeh Satay with Asian Greens

Here’s another Meatless Monday recipe to tantalize your taste buds and get you cooking this cruelty-free meal in your kitchen. This week’s Meatless Monday recipe is contributed by our friend, Leigh-Chantelle from Viva la Vegan! a website with a large range of vegan recipes that focuses on positive information, education and vegan outreach.

 Ingredients:

200 gram tempeh, cut into thumb-sized strips

2 bunches of Chinese greens such as bok choy, chopped roughly

2 cups of broccoli florets

1 zucchini (courgette), thinly sliced

2 tomatoes, diced

1 onion, diced

2 garlic cloves, crushed

1/4 cup soy milk

4 tablespoons crunchy peanut butter

Extra virgin olive oil or cooking oil

Method:

Saute garlic, onion, and tempeh strips in olive oil in wok

Add zucchini and broccoli, and stir fry

Mix in soy milk and peanut butter thoroughly

Then add tomatoes and Chinese greens

Stir-fry until all ingredients are cooked

Serves 2-3 people

Serve with brown rice or quinoa

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