Almond Butter Tempeh Stir-Fry - WellBeing Magazine
This tasty vegan stir-fry is packed with plant-based protein which supplies the body with essential amino acids needed to build and repair the body.
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Cooking tools:
- Food processor
- Grater
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Refrigerator
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- ¼ cup almond butter
- 1 tbsp sesame oil
- ¼ cup coconut aminos or tamari
- 1 heaped tsp 100 per cent maple syrup
- 1 tbsp grated ginger (or ½ heap tsp ground ginger)
- Juice ½ lime
- ¼ cup water or coconut milk
- 200g tempeh, cut into small dices
- Sesame oil
- 1 small onion, finely chopped
- Small head of broccoli, cut into small florets
- 1 large carrot, diced
- Large handful kale, ribs removed & thinly sliced
- Handful toasted cashews, roughly chopped
- Cooked greens, to serve
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