Tempeh with Curry Peanut Sauce

Name: Tempeh with Curry Peanut Sauce
Yield: 3.0
Ingredients: 1.0 cup Uncooked Bulgur Wheat; 1.5 tablespoon Creamy Peanut Butter; 2.0 tablespoon Freshly Squeezed Lemon Juice; 1.5 tablespoon Brown Rice Syrup; 1.0 tablespoon Light Colored Miso; 0.5 cup Hot Water; 1.0 teaspoon Low Sodium Soy Sauce; 1.0 Large Carrot; 2.0 Ribs Celery; 2.0 tablespoon Canola Oil; 2.0 clove Garlic Minced; 1.0 Medium Red Onion Chopped; 8.0 ounce Tempeh Cubed; 1.0 tablespoon Curry Powder; 1.0 tablespoon Dried Oregano; 1.0 teaspoon Chili Powder; 4.0 Fresh Lemon Wedges

Tempeh with Curry Peanut Sauce is a home-style recipe made with Uncooked Bulgur Wheat, Creamy Peanut Butter, Freshly Squeezed Lemon Juice, Brown Rice Syrup, Light Colored Miso, and Hot Water. Serves 3.

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🍽 Serve 3.0

Ingredientes

1.0 cup Uncooked Bulgur Wheat
1.5 tbsp Creamy Peanut Butter
2.0 tbsp Freshly Squeezed Lemon Juice
1.5 tbsp Brown Rice Syrup

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Preparo (prévia)

1
Bring 2 cups of water to a boil. Stir in the bulgur, cover, reduce
2
heat to low, and steam 15 minutes. Let stand an additional 5

minutes, then fluff with a fork before serving.

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