Spicy and Delicious Thai-Inspired Tempeh
1/4 block (or more) tempeh (not flavoured)
1/4 cup or more canned (or pureed) pumpkin
1/4 cup peanut sauce (not oil)
vegetable broth, I used Boathouse organic vegetable juice
Cut up the tempeh and all of the vegetables, although the cherry tomatoes can stay whole.
Put tempeh in deep pan with a splash of veggie broth on medium heat. You can cut up the other vegetables while the tempeh starts to cook.
Add vegetables to the pan. Mix it up so everything has broth touching it.
Add pumpkin, peanut sauce, and chili flakes. Mix it all well as it cooks on medium-high. Lower heat and let it simmer for as long as you can wait (about 5-10 minutes) and it starts to smell delightful.
Enjoy! This is one tasty dish.
I did not write amounts for the vegetables because that is not so important. In fact, if you were to swap the vegetables I am sure it would taste just as good. The key part is that the pumpkin is pureed because it then mixes with the peanut sauce to become a nice and thick sauce. Also, the chili flakes make it taste like spicy peanut sauce.
*Make sure if you buy canned pumpkin that it does not come pre-spiced as some are sold to be made into pies