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Christian Vegetarian Association Presents:
Take Heart!

Spicy Tempeh Stir fry

Serves: 2
Preparation time: 15 minutes


1/2 package of soy tempeh

2 tablespoons of peanut butter (creamy or chunky)

1 teaspoon of cayenne pepper

1 teaspoon of red chili flakes

Braggs liquid aminos

1/2 teaspoon of minced ginner

3 garlic cloves

1/2 of an onion

1/2 red pepper




water chestnuts



- Mix peanut butter, cayenne, and chili flakes (decrease or increase spices as you need) adding Braggs till it is a runny consistency.

- Crumble tempeh into the mixture, stir till coated.

- Then add ginger and 2 cloves of garlic minced. Stir again and let sit while you chop the vegetables.

- Heat oil in a wok or skillet adding onion and red pepper then asparagus, broccoli and tempeh. Finally add the mushrooms.

- I like to chop the water chestnuts and sprinkle over the top. Serve over brown rice or soba noodles.

Your question and comments are welcome

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