Vegan Peanut Stirfry
Blessed with the virtue of great biological functions, sweet potatoes and kale will give you energy for miles. Loaded with potassium and vitamins A and C, kale and sweet potatoes are a great complement to protein-packed tempeh.
|Sweet potatoes||2 Lg.|
|Chili paste||3 Tsp|
|Freshly grated ginger||1 Tbsp|
|Tamari or soy sauce||2 Tsp|
|Peanut sauce||1 Cup|
Cut bite-size pieces of sweet potato and add to boiling water. Boil for about 8 minutes, or until medium soft. Drain water and set aside.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot (but not smoking), add the garlic and onions. Once the onions are slightly brown, add the tempeh and fry for 5 minutes, or until golden underneath. Turn tempeh and cook the other side for another 5 minutes, or until golden. Add tamari, chili paste and ginger. Add kale and let cook down for 3-5 minutes. Once kale is cooked down, add sweet potatoes. Pour the peanut sauce into the pan and simmer for 5 minutes, stirring the tempeh, kale, and sweet potatoes frequently. Serve and enjoy!