Tempeh with Kale and Carrots in Miso Peanut Sauce

I've been playing around with tempeh lately, a food that until recently I wasn't super crazy about. Now that I've figured out how to temper its bitterness by sauteeing it, tempeh and I are becoming good friends. So, now, I'm having fun trying out creative dishes with it, and this is my latest one. It has a sauce that's reminiscent of my Chunky Miso Soup, which is the first dish that I mixed miso and peanut butter. I think you should definitely try that combination because they really go well together. Throw in some inexpensive carrots and some garden-grown kale, served alongside some mac and chreese, and you're looking at an affordable, yet filling, meal. Hope you like this as much as we do.



Tempeh with Kale and Carrots in Miso Peanut Sauce

Ingredients:

2 Tbs. canola oil
3 pkgs. tempeh, diced in one inch cubes
1 cup of carrots, sliced diagonally
2 cups of kale, chopped or torn
2 Tbs. miso
1/2 cup creamy peanut butter
1 and 1/2 cups of water
1 tsp. garlic salt

Directions:

Heat oil in large pan over medium heat. When hot add the tempeh and saute for fifteen minutes, stirring occasionally, until browned. Add the carrots and cook for another five minutes. Add the kale and cook for three more minutes. Whisk the miso, peanut butter, water and garlic salt together in a medium bowl. Pour over the pan ingredients and cook for another two minutes, until all is coated and warmed through. A new kind of taste! Feeds five hungry vegans.