Veg & Tempeh Stir-Fry

Good source of protein, vitamins and minerals

- serves 4 -

 

- 300g tempeh

- 300g cooked green beans

- 2 slices of pineapple (chopped)

- 1 chopped courgette/zucchini

- 2 sliced carrots

- 8 cherry tomatoes sliced

- 100g tomato puree

- 1 tbsp tahini

- 1/2 cup of water

- 1 tbsp ground ginger

- 1 tsp dried corriander/cilantro

- 1/4 tsp cayenne pepper

- water for frying

 

1. Fry tempeh for 10 minutes; use water for frying instead of oil

 

2. Add courgette and carrots and fry for a further 5 minutes

 

3. Add pineapple and tomatoes and fry for another 5 minutes

 

4. Meanwhile, mix the tomato puree, tahini and spices together with water in a bowl

 

5. Add the sauce (step 4) and the green beans to the pan and reduce heat; let simmer for 5 minutes

 

6. Enjoy!

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