Thai Tempeh and Veggie Bowls from The New Whole30 - The Whole30® Program

Ingredients

• 2 (8-oz) packages tempeh (drained)
• ½ cup coconut aminos
• ¼ cup unseasoned rice vinegar
• ¼ cup fresh orange juice
• 2 tsp toasted sesame oil
• 1 tbsp olive oil
• 1 tbsp coconut oil or extra-virgin olive oil
• 1½ cups broccoli florets
• 2 medium carrots (peeled and cut into matchsticks)
• 1 cup snow peas (sliced in half diagonally)
• 2 garlic cloves (minced)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes ((optional))
• ¼ cup chopped peanuts
• Chopped fresh cilantro and Thai basil ((see Tip))
• Lime wedges
• Plant-Based Whole30-compatible sriracha or hot sauce ((optional))