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Musician and amateur vegan chef.

A collection of recipes, books, websites, photos and ideas worth sharing.

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About These Recipes

The idea with these recipes is to show how easy it is to make delicious, healthy vegan food that is simple to prepare. I prefer using natural whole food ingredients and do use some tofu, vegan margarine, soy milk and tempeh, but avoid using many meat and dairy replacement foods.

Some recipes I’ve adapted to make them vegan, some I’ve made up and some I’ve discovered and just want to pass on. I’ll link back to the source of the recipe whenever it’s not my own.

The ingredients for these recipes should be available at your normal food store. It’s always good to buy organic wherever possible, for the environment and for your taste-buds!

To see only recipes please search "recipes" in the search function on the right.

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24 January 10

Tempeh Peanut Sauce

Use tofu if you can’t find Tempeh but Tempeh is much better for you!

Serves 2

Ingredients

1 onion finely sliced
2 cloves garlic
1 teaspoon of dried chili
2 or 3 tablespoons of soy sauce
1 teaspoon of powder ginger
1 heaped teaspoon of brown sugar
4 heaped tablespoons of crunchy peanut butter
1 tablespoon of sesame oil
2 cups mixed vegetables (carrots, broccoli, green beans, mung beans, mushrooms or whatever you fancy)
1 cup Tempeh cut into small squares
Oil to cook with


Directions

Fry garlic and onion in oil until onion becomes translucent
Add chili and other vegetables and cook for 5 minutes stirring continuously
Add soy sauce, sesame oil, ginger, brown sugar and peanut butter and mix in
Add Tempeh and mix in
Add water to prevent sticking and to make it “saucy” enough
Simmer for 5 minutes or until vegetables are just cooked

Serve over rice or noodles

Themed by Hunson. Originally by Josh