Peas, Carrots, and Tempeh with Miso-Almond Sauce

  1. Bring 2 cups water to a boil.
  2. Add quinoa, cover, and reduce heat to medium-low.
  3. Simmer 20 minutes, or until all water is absorbed.
  4. Remove from heat, and let stand 5 minutes.
  5. Whisk together almond butter, lemon juice, miso, ginger, and garlic.
  6. Whisk in 1/3 cup water.
  7. Set aside.
  8. Heat wok over high heat, until water droplets evaporate within 1 second.
  9. Add oil, and swirl to coat wok.
  10. Add tempeh, and stir-fry 2 minutes.
  11. Add carrots, and stir-fry 2 minutes.
  12. Add sugar snap peas, and stir-fry 1 minute.
  13. Remove from heat.
  14. 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)

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