1 tablespoon olive oil

1 small head broccoli, chopped

1 small red bell pepper, chopped

5 fresh mushrooms, sliced

1 pound firm tempeh, cubed

1/2 cup SustainaButter Straight Up

1/2 cup hot water

2 tablespoons vinegar

2 tablespoons coconut amino sauce

1 1/2 tablespoons molasses

1 tablespoon of maple syrup

ground cayenne pepper to taste

1/2 cup of rice (dry when measured)


1.Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tempeh for 5 minutes.

2.In a small bowl combine SustainaButter, hot water, vinegar, coconut amino sauce, molasses, maple syrup and cayenne pepper. Pour over vegetables and tempeh. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.