I Love peanut butter and have tried many recipes with it. Actually, I have a weakness with entrees made out of peanut butter. I cannot stop myself from finishing the entire dish. Tempeh has recently gained a lot of popularity and is suitable for almost all types of diet. I used original tempeh for this recipe and boiled it to overcome the super powering peculiar taste of it. It is true that it takes a while to adapt to its taste but it’s definitely one the best source of protein for a vegan diet.
I made a simple entrée by just heating oil in a nonstick pan. Thereafter, I flavored the warm oil with some herbs. Afterwards, I added onions and bell peppers in the herbed oil. Later, I added dollop of peanut butter along with some sauces. Lastly, I added tempeh and made the curry with some water. One Pot Peanut Butter Tempeh Curry tastes amazingly delicious when paired with quinoa. It makes a perfect dinner bowl on any work week or just a casual weekend dinner.
I am always excited to share my new recipes with you via this blog. However, this time the exciting fact is that I genuinely created a nutritious and protein rich entrée that everyone can enjoy on any day of the week. Now, whenever I am in a rush or falling short of grocery, I quickly make this One Pot Peanut Butter Tempeh Curry and enjoy a warm meal in the evening. The only important thing I would recommend you to follow in this recipe is to use fresh ground peanut butter to stay within the calorie limit. Also, if you use fresh ground peanut butter (without any sweetener) you will avoid too much sugar intake. This in turn will make your meal healthier.
One Pot Peanut Butter Tempeh Curry is a lip-smacking entrée that’s loaded with vegan protein. I made this recipe with simple ingredients and in few easy steps yet it’s satisfying and flavorful.
Calories: 214 ; Fat: 14g ; Carbs: 15g ; Protein: 16g
- 1pack 8oz original tempeh (chopped into small squares)
- 1 tbsp olive oil
- 1 tsp dried garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup chopped white onion
- 1 cup chopped green bell pepper
- 1 tbsp peanut butter (fresh ground)
- 2 tsp low sodium soy sauce
- 1 tsp sriracha sauce
- 1 1/2 cups water
- Salt as per taste
- 1/4 cup crushed peanuts (unsalted)
Fill your saucepan upto half and boil it. Then add tempeh pieces to it and let it cook for 5 minutes.
In the meanwhile heat olive oil in a nonstick pan and add garlic, basil and oregano.
Thereafter sauté chopped onion until they are translucent.
Afterwards toss in chopped green bell pepper. Let it cook for a few minutes.
While the curry is cooking, turn of the boiling tempeh flame and let it stay in the warm water.
In another small bowl combine peanut butter, soy sauce and sriracha sauce. Whisk it smooth and then pour it in the nonstick pan when onion and bell pepper is properly cooked.
Sauté it for 2 minutes and fold in boiled and drained tempeh.
Immediately add 1 1/2 cups water to it and salt as per your taste.
Then, mix it gently without crushing tempeh and let it cook on a low flame for 10-15 minutes.
Lastly, turn off the flame, garnish with crushed peanuts and serve warm with quinoa.
For this recipe I used fresh ground peanut butter (without any sweetener).