Will and I really enjoyed this and it went down pretty well with the girls, though they are not the biggest fans of tempeh they did eat most of it... next time I'll definitely try with the tofu!
Roasted Tempeh with a peanut sauce
1 pack of tempeh (227g/ 8oz)
1/2 cup peanut butter (no sugar added)
1/4 cup tamari sauce
2 tbsp unpasturized honey
2 tbsp lime juice
2 cloves garlic, finely chopped
1/4 tsp cayenne pepper
1/2 tsp salt
2 cups slice bell peppers
1 head of brocoli
Handful of cashew nuts
Preheat the oven to 350F/180C degrees.
Slice the tempeh block into 6-8 slices and steam for ten minutes. You could use a bamboo steamer if you have one, I used my oven top steamer, whatever works for you!
In a bowl, whisk together the peanut butter, tamari, honey, water, lime juice, garlic, cayenne and salt.
In an oven dish that has a lid, layer the tempeh slices over the bottom and pour over half the sauce. Top with the vegetables and pour the remaining sauce over the top.
Pop the lid on and bake in the oven for 25-30 mins until bubbling. Serve with brown rice and garnish with cashews.