Serve this easy plant-based meal on a busy weeknight! Tempeh is a naturally fermented soybean product that can be found in the refrigerated section of your local health food store. It is high in plant-based protein and easy to digest. I like to serve Thai food with extra fresh red Thai chili peppers, fresh cilantro, and Thai basil or purple mountain basil.
Ingredients
1 packages
brown rice spaghetti noodles
cooked al dente
(12 ounces)
8 ounces
tempeh
cubed
3 tablespoons
lime juice
2 tablespoons
wheat-free tamari
2 tablespoons
avocado oil
1 small
onions
chopped
1 heads
broccoli
chopped
1
red bell peppers
chopped
Sauce
4 tablespoons
creamy roasted almond butter
6 tablespoons
water
3 tablespoons
lime juice
2 tablespoons
wheat-free tamari
1 tablespoons
maple syrup
1 tablespoons
Thai red curry paste
3 cloves
garlic
crushed
Garnish
½ cups
cilantro
chopped
½ cups
fresh basil
2
thai chili peppers
sliced
