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.