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Christian Vegetarian Association Presents:
Take Heart!
Vegan Tempeh Recipe with Peanut Sauce
(with video)

 Prep time: 15 minutes
Cooking Time: 15 minutes
Time from start to eating: 30 minutes
Makes enough for 2 large servings
•1 package tempeh, diced
•3 stalks celery, chopped
•½ large field cucumber, diced
•3 green onions, chopped
•1 clove garlic, minced
•1 Tbsp peanut butter
•1 Tbsp sesame oil (untoasted) or olive oil
•1 Tbsp tamari (or soy sauce)
•1 tsp toasted sesame oil
•2 Tbsp apple cider or brown rice vinegar
•Chili paste to taste
- For tempeh that is not pre-cooked, put your diced tempeh in the oven or toasted oven at 300-350F for 15 minutes or so, until lightly browned.
- Prepare the sauce by whisking all the ingredients together in a bowl. Adjust tamari and chili to your taste, add a bit of water if you want a thinner consistency, and let the sauce sit to combine while you prepare the vegetables.
- Cut the vegetables and tempeh to approximately the same size, and toss together in a bowl.
- Pour the sauce over them, and toss to coat.
- Serve garnished with fresh cilantro or chopped peanuts.

Your question and comments are welcome

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