Cashew Satay with Baked Tempeh
Ingredients
- 1 block whole grain organic tempeh
- 3 cups zucchini noodles (spiralized into noodles)
- 1 – 8 oz box of gluten free linguine noodles
- 2 cups Napa cabbage, chopped well
- 2 cups raw broccoli, chopped as small as can be!
- ¼ cup chopped red onion
- 4 tbsp sesame oil
- ½ cup cashew butter
- 1/2 to 1 tsp red chili flakes
- 3 tbsp coconut aminos (Tamari gluten free soy sauce will work!)
- 2 tsp coconut nectar (honey will work)
- 2 tsp garlic (minced)
- 1/2 tsp five spice Asian seasoning
- dash of sea salt
- black pepper to taste
Directions
1) Heat the oven to 400, slice the tempeh super thin, spray or line baking sheet with coconut oil, arrange the tempeh on the pan and place in the oven. Bake for 20-25 min, until golden brown.
2) Spiralize your zucchini. Clean and dry. Chop your cabbage and red onion and broccoli.
3) Cook the noodles to the directions on the box, depending on the type of pasta you got the cooking time will vary. Let them cool, I placed mine in the fridge to speed up the cooling.
4) Heat a wok or skillet to medium high or high and add in your cashew butter (make sure it’s smooth and melted or creamy), sesame oil, coconut aminos, garlic, and chili flakes.
5) Mix all together. Toss in your veggies and remaining ingredients and seasoning spices. Add salt and pepper to taste.
6) Stir fry all together for a few minutes until veggies are cooked and coated but not soggy.