Name: Peas, Carrots, and Tempeh with Miso-Almond Sauce
Yield: 4 servings
Ingredients: 1 cup quinoa; 3 Tbs. almond butter; 2 Tbs. lemon or lime juice; 1 Tbs. yellow miso; 1 Tbs. grated fresh ginger; 1 clove garlic, minced (1 tsp.); 1 Tbs. peanut or canola oil; 1 8-oz. pkg. plain tempeh, cubed; 4 carrots, halved and sliced into half-moons (1 3/4 cups); 1 lb. sugar snap peas (2 1/2 cups)

Servings: 4 persons

1 cup quinoa
3 Tbs. almond butter
2 Tbs. lemon or lime juice
1 Tbs. yellow miso
1 Tbs. grated fresh ginger
1 clove garlic, minced (1 tsp.)
1 Tbs. peanut or canola oil
1 8-oz. pkg. plain tempeh, cubed
4 carrots, halved and sliced into half-moons (1 3/4 cups)
1 lb. sugar snap peas (2 1/2 cups)

1
Bring 2 cups water to a boil.
2
Add quinoa, cover, and reduce heat to medium-low.
3
Simmer 20 minutes, or until all water is absorbed.
4
Remove from heat, and let stand 5 minutes.
5
Whisk together almond butter, lemon juice, miso, ginger, and garlic.
6
Whisk in 1/3 cup water.
7
Set aside.
8
Heat wok over high heat, until water droplets evaporate within 1 second.
9
Add oil, and swirl to coat wok.
10
Add tempeh, and stir-fry 2 minutes.
11
Add carrots, and stir-fry 2 minutes.
12
Add sugar snap peas, and stir-fry 1 minute.
13
Remove from heat.
14
Fluff quinoa with fork, top with vegetables, and drizzle with miso-almond mixture.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Peas, Carrots, and Tempeh with Miso-Almond Sauce

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