Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Tahini Tempeh Stir Fry

by

TGIF! At least I hope, I’m on call this weekend and after this busy week, I’m keeping my fingers crossed things are quiet. The weather is anything but quiet, the wind is howling over our roof as I type with gusts up to 60 MPH and sideways rain. The most challenging thing about this weather, besides driving in it, is trying to get the dogs outside to do their business. Well just one, our male chihuahua is not having anything to do with the rain and wind. Here he is at the back door shaking and begging to come back in.

Pffft, our female chihuahua has no problems charging out into the wind and rain because she’s tough stuff. Miko – not so much. Maybe I need to re-look into cat box training him.

Since the weather is so awful, we decided to stay in tonight for a quiet dinner at home. Not feeling too creative after a busy day, I threw together a monster salad packed with sprouted lentils, cultured veggies, and Gena’s Zucchini Dressing, which is quick and easy to whip up in the Vitamix.

Pretty standard for me, a huge salad is comfort food after a crazy day.

Last night’s dinner was a little more awesome because I threw together a spicy tempeh stir fry that hubby and I really enjoyed. I’ve been on a tahini kick lately, I adore the stuff and could eat it right out of the jar. Instead I created a kicky, creamy stir fry sauce with it to stir fry tempeh chunks and veggies.

 

Creamy Tahini Stir Fry Sauce

  • 1/4 cup tahini
  • 1 tbsp. red curry powder
  • 1 tbsp. soy sauce
  • 4 drops stevia
  • juice of 1/2 lemon
  • 1/2 cup unsweetened almond milk

Place all ingredients into a high speed blender and blend to a creamy sauce. Pour over contents in a wok and stir fry over medium-high heat. Makes about 4 servings.

For the veggies, I used chopped cauliflower, carrots, and chopped red bell pepper. But many combos would work with the sauce, what ever needs to be used up in the fridge practically.

The flavor came out perfectly for me, rich curry with a nice kick that wasn’t overkill. And the texture of the sauce was smooth and creamy, it coated the tempeh and veggies wonderfully.

It also made me realize I prefer tempeh more now than tofu, the nutty and heartier texture seems to be so versatile as a meat replacement and many times better since it’s cheaper and packs plenty of fiber too.

Now I’m gonna change into slipper boats and go park myself in front of a movie with hubby. Happy Friday!

Advertisements

Comments