Vegan Tempeh Recipe With Peanut Sauce (With Video)

This transcription will have some mistakes because it is partially automated.

Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we are making a tempeh salad with a spicy peanut sauce.

One of my favourite sauces when I go out in a Thai restaurant, if you are a fan of the peanut sauce I highly recommend following this and making your own. You can make it to your own taste and you know what is going in here exactly so you know that everything is going to be healthy.

So, let’s started with some peanut butter, obviously a nice base for our sauce usually just put a spoonful depending on how much I’m making. I’m gonna add some untoasted sesame oil, a little touch of toasted sesame oil, don’t need much of that one.

I’m going to add some tamari which is fermented soy sauce because its fermented it’s much better for your body to digest but if you can’t find tamari you can just use regular soy sauce, a little bit of chilli. I don’t like it too much.

And a little bit of apple cider vinegar, brown rice vinegar obviously lovely as well. I have some beautiful, unrefined apple cider vinegar that I use for a lot of things instead of rice vinegar and you just gonna stir this until it’s nice and smooth.

You may wanna add a touch more oil or some water to thin it out depending on how thick you like your sauce.

Then I’m just gonna set this aside for the flavors to combine while I chopped up my vegetables.

Ok! So I’ve got my vegetables chopped up and I’m just going to show you the consistency of my peanut sauce, I’ve made it really thick here because I just want to coat my vegetables with this lovely sauce.

Peanut sauce excellent for disguising any – you know unwanted vegetables if you have kids that are really picky, put peanut sauce on it, they might consider eating things like cauliflower or broccoli or whatever.

So what I’ve got tonight is some celery and I’ve chopped these up pretty small and I’ve made the size about the same, so I’ve got celery, I’ve got cucumber and then I’ve also got red pepper to bring some color.

But also because cucumber and celery are very cooling vegetables and red pepper brings a little bit more warmth so especially because its winter right now and I don’t want to have things be too cool.

And then I’ve got some green onions which are also warming. Anything from the onion family is gonna be a warming kind of food.

And of course my tempeh which if you haven’t seen tempeh, it’s made from soy beans but it doesn’t look like tofu. It’s really firm, that’s the false part. Oh that was a cow, those are two pieces but you can actually see the soy beans in here.

And tempeh is a fermented soy product meaning it’s been cultivated with a bacterial culture so it’s actually much easier to digest and much healthier for you than tofu or other soy products.

I have a friend; Mary who keeps threatening to show me how I make my own tempeh. I don’t know if I would be able to keep it up on a regular basis but it’s really interesting just to learn how to make it.

So, Ok! I put my sauce on top here then all I need to do is toss this together, I’m gonna actually add one more vegetable here and that’s gonna be some sprouts because Phil has just the end of the jar left here.

And sprouts are one of the most nutritious foods you can eat because their - the seeds when it’s just emerging they are extremely nutrient dense and so anytime you can get these guys into your diet, excellent!

And I think that they will go perfectly with the salad so I’ll just toss them through. They’re especially nice with a nice dressing so this peanut sauce would be lovely. They’re great with the balsamic. Great on top of pizza or on wraps, anywhere you can throw them in, beautiful!

So there we go! A lovely, easy, yummy, healthy, how many adjectives can I put on a row. Tempeh salad with a spicy peanut sauce!