This recipe is from PETA.org; contributed by Marissa Brayne.
A delicious, sweet and savoury dish—vegan and full of protein.
- 1 cup water
- 1/2 cup quinoa (rinse well)
- your choice of veggies, such as broccoli, carrots, bell peppers, celery and mushrooms
- medium-sized block of tempeh
- 1 Tbsp oil
- 1/2 cup orange juice (OJ)
- 1/2 cup peanut butter (PB)
- 2-3 Tbsp soy sauce
- crushed red pepper flakes (optional)
- In a saucepan, bring the cup of water to a boil and add the quinoa. Reduce heat and cover, cooking for about 10 minutes or until the water is absorbed.
- Wash and cut all the veggies you are going to use. (Sometimes when I’m feeling crazy, I’ll add bamboo slices. Give it a try . . . bamboo isn’t just for pandas!)
- Cut the tempeh into bite-sized pieces and fry it in the oil. Set aside.
- Lightly steam the veggies (except for broccoli, if using) until they are about halfway cooked. Add the OJ, PB and soy sauce. Keep this mixture on really low heat so the PB doesn’t burn.
- Add the fried tempeh and broccoli (if using). This will cause all those lovely broccoli florets to suck up the flavour of the soy sauce. When you bite into them, they are little flavour fireworks in your mouth. Broccoli doesn’t take long to get tender, so keep an eye on it.
- You can add more or less PB and OJ, depending on the texture you want.
- Top with crushed red pepper flakes if you’d like a kick. Then pour the sauce over the quinoa and you’re done!