Ingredients:
1 8 oz package tempeh
2.5 cups dry brown rice
1 head broccoli, chopped
6 carrots, sliced
1 bell pepper, chopped
1 can of baby corn, halved
1/4-1/2 cup vegetable broth
1 package sliced mushrooms
Peanut sauce:
1/2 cup peanut butter
1 tsp minced garlic
1/4 cup soy sauce
1/4 cup rice vinegar
2 tbsp olive oil
Directions:
1. Preheat oven to 350 degrees F. Slice tempeh into 1 in-cubes and lay on parchment-lined baking tray in one layer. Bake for 20-25 minutes or until slightly browned.
2. Cook rice according to package.
3. While rice and tempeh are cooking, begin adding vegetables to a large skillet with 1/4 cup vegetable broth. I'd suggest staggering the vegetables with carrots in for a few minutes first, then broccoli and peppers, then mushrooms, then baby corn. Cook for a total of 10-15 minutes on medium heat, stirring frequently.
4. Combine sauce ingredients in a blender while the vegetables are cooking. Blend until smooth.
5. Once vegetables have cooked, add the baked tempeh and peanut sauce to the skillet. Stir well and increase the heat to high. Bring the sauce to a slight boil then remove from heat.
6. Serve the vegetables and sauce over brown rice. Enjoy!
Inspired by a recipe from Eat Wild Greens.