Peas, Carrots, and Tempeh with Miso-Almond Sauce
- 1 cup quinoa
- 3 Tbs. almond butter
- 2 Tbs. lemon or lime juice
- 1 Tbs. yellow miso
- 1 Tbs. grated fresh ginger
- 1 clove garlic, minced (1 tsp.)
- 1 Tbs. peanut or canola oil
- 1 8-oz. pkg. plain tempeh, cubed
- 4 carrots, halved and sliced into half-moons (1 3/4 cups)
- 1 lb. sugar snap peas (2 1/2 cups)
- Bring 2 cups water to a boil.
- Add quinoa, cover, and reduce heat to medium-low.
- Simmer 20 minutes, or until all water is absorbed.
- Remove from heat, and let stand 5 minutes.
- Whisk together almond butter, lemon juice, miso, ginger, and garlic.
- Whisk in 1/3 cup water.
- Set aside.
- Heat wok over high heat, until water droplets evaporate within 1 second.
- Add oil, and swirl to coat wok.
- Add tempeh, and stir-fry 2 minutes.
- Add carrots, and stir-fry 2 minutes.
- Add sugar snap peas, and stir-fry 1 minute.
- Remove from heat.
- Fluff quinoa with fork, top with vegetables, and drizzle with miso-almond mixture.
quinoa, almond butter, lemon, yellow miso, ginger, clove garlic, peanut, carrots, sugar snap peas
Taken from www.vegetariantimes.com/recipe/peas-carrots-and-tempeh-with-miso-almond-sauce/ (may not work)