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Vegan Tempeh Strips in Peanut Sauce

Posted Mar 10 2011 10:54pm

First, I want to say thank you so much for all your sweet comments on yesterday’s post! I get a lot of questions from new (or newish) vegans who feel like they’re torn between their beliefs and showing their guests a good time with amazing (or fun in the case of a toddler party) food. Don’t compromise your beliefs, because you don’t have to choose. Vegan food is beyond delicious! Not too long ago I was at dinner with new friends when someone said they could never go vegan; my definitely non-vegan aunt replied with, “You’d think it’s possible when Keri cooks for you.” That’s the ultimate compliment! If serving someone a delicious, flavorful vegan meal helps them feel less intimidated by veganism, that’s more than worth a little extra effort to me! So if you ever need recipe, product, or menu suggestions to please a non-vegan palate, feel free to email me, leave a comment, or contact me on Facebook or Twitter . I’d be happy to share my personal experiences with what products and dishes tend to impress!

Enough about vegan food! Let’s get on to… more vegan food. Okay, I’m kind of into vegan food. Anyway, awhile back I mentioned Lightlife sent me a few of their products to try. I used the pepperoni in Meet the Shannons’ pizza casserole , and with the tempeh I made these peanut sauce-drenched tempeh strips. This recipe makes enough for 5 or 6 people, so if you have a smaller family and don’t want leftovers, it halves well. I served ours over brown rice, but any grain would work. You could even serve them on their own as an appetizer!

  • 3/4 cup peanut butter
  • 1/3 cup rice wine vinegar
  • 1/4 cup soy sauce, divided
  • 1/4 cup minced yellow onion
  • 1 tablespoon minced garlic
  • 1 tablespoon agave nectar
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/2 cup warm water
  • 2 8 ounce packages tempeh
  • 1/4 cup olive oil

In a medium saucepan over medium heat, combine peanut butter, vinegar, 2 tablespoons soy sauce, minced onion, garlic, agave, paprika, and cayenne and whisk until peanut butter is melted and sauce is smooth. Whisk in warm water to thin sauce, starting with less and adding in the rest to desired consistency. Set sauce aside. In a large pan, heat oil. Cut tempeh in half and cut each square’s thickness in half. Slice squares into 1 inch strips. Drizzle cut side of tempeh strips with remaining soy sauce. Place the tempeh strips in the heated oil and pan-fry until browned. Flip and brown other side. Place fried tempeh strips on a paper towel to absorb excess oil. Discard leftover oil from the pan, return tempeh strips to the pan, and add peanut sauce. Toss to coat. Enjoy!

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