Vegetable Stir-Fry with Tempeh Skewers and Peanut Sauce Recipe

Peanut Sauce

5 tablespoons natural peanut butter (smooth or chunky)
5 tablespoons warm water
1 tablespoon seasoned brown rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon raw honey
Dash of cayenne pepper

Stir-fry and Skewers

6 cups chopped broccoli
2 cups sliced carrots
2 cups sliced red bell pepper
1 cup cooked brown rice
1 package (8 ounces) tempeh, cut into 8 pieces, widthwise
8 wooden skewers
2 green onions, chopped

Directions

Before you begin: Wash your hands.

1. Whisk peanut sauce ingredients until smooth.
2. In pan, sauté 6 tablespoons peanut sauce with broccoli, carrots and bell pepper for 6 to 8 minutes, until vegetables are crisp-tender. Stir in brown rice.
3. Steam tempeh for 8 minutes, until tender. Put each piece on a skewer and brush with peanut sauce.
4. For each serving: Plate 2 cups stir-fry and 2 skewers. Sprinkle with green onions.