Tempeh-Vegetable Stir-Fry With Curried Peanut Sauce

Recipe Ingredients

4 cups	948ml	Water
2 cups	320g / 11oz	Basmati rice
1 1/2 cups	93g / 3.3oz	Half-moon sliced onion
1 1/2 cups	165g / 5.8oz	Carrot in 2"-long matchsticks
1 1/2 cups	165g / 5.8oz	Celery in 2"-long matchsticks
1 1/2 cups	355ml	Red pepper in 2"-long matchsticks
2 tablespoons	30ml	Safflower oil - divided
2 cups	292g / 10oz	Broccoli in small florets
2		Multigrain tempeh - (8 oz ea) - cut 1/2" cubes
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced ginger
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Curry powder
1 teaspoon	5ml	Chili powder
		Peanutty Miso Salad Dressing - (see recipe)
1 cup	146g / 5.1oz	Peanuts - roughly chopped

Recipe Instructions

In a large saucepan, place the water, and bring to a boil. Add the basmati rice, cover, reduce the heat to low, and simmer for 15 minutes or until all of the water is absorbed. Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam.

Meanwhile, in a large non-stick skillet or wok, stir-fry the onion, carrot, celery, and red pepper in 1 tablespoon safflower oil, for 2 minutes over medium-high heat. Add the broccoli and stir-fry an additional 2 minutes. Transfer the vegetables from the skillet to a large bowl and set aside.

In the same non-stick skillet, stir-fry the tempeh in the remaining safflower oil for 5 minutes. Add the garlic and ginger and stir-fry an additional 2 minutes. Add the soy sauce, curry powder, and chili powder, and stir-fry an additional 1 to 2 minutes or until fragrant. Add the reserved vegetables and Peanutty Miso Salad Dressing and simmer for 5 minutes or until the vegetables are crisp-tender.

Fluff the basmati rice with a fork. Serve the stir-fry mixture over the basmati rice and sprinkle with some of the chopped peanuts.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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