Crispy Tempeh Satay with Coconut-Lime Quinoa & Charred Broccolini

Name: Crispy Tempeh Satay with Coconut-Lime Quinoa & Charred Broccolini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 6 oz tempeh block; 3 tbsp natural peanut butter; 0.25 cup coconut milk (full-fat); 1.5 tbsp lime juice; 1 tbsp tamari or soy sauce; 0.5 tsp maple syrup; 2 cloves garlic clove; 0.5 tsp ginger; 0.5 cup quinoa; 0.75 cup vegetable broth; 2 tbsp coconut milk (light); 4 oz broccolini; 1.5 tbsp sesame oil; 0.25 tsp sea salt; 0.125 tsp black pepper; 1 tbsp sesame seeds; 2 tbsp cilantro

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

Indonesian-inspired pan-seared tempeh skewers with silky peanut satay sauce, served alongside fluffy coconut-infused quinoa and smoky charred broccolini with garlic oil

Ingredients

6 oz tempeh block
3 tbsp natural peanut butter
0.25 cup coconut milk (full-fat)
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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