Tempeh-Vegetable Stir-Fry with Curried Peanut Sauce

 
4 cups water
2 cups basmati rice
1 1/2 cups onion, cut into half moons
1 1/2 cups carrot, cut into 2-inch long matchsticks
1 1/2 cups celery, cut into 2-inch long matchsticks
1 1/2 cups red pepper, destemmed, deseeded, and cut into 2-inch long matchsticks
2 T. safflower oil, divided
2 cups broccoli, cut into small florets
2 - 8 oz. pkgs. multigrain tempeh, cut into 1/2-inch cubes
1 T. garlic, minced
1 T. ginger, minced
2 T. soy sauce
1 T. curry powder
1 t. chili powder
1 recipe Peanutty Miso Salad Dressing
1 cup peanuts, roughly chopped
 

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 T. 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 1-2 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.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett