Soups

Thai Tempeh and Vegetables

2

I have more bok choy from the CSA and have another stir-fry I wanted to try. This one is based on this recipe called for tofu but I used tempeh chips instead (you can buy tempeh and cut it into whatever shape and/or size you want.) I also changed a few ingredients and made up a sauce of soy and Sriracha. This came out so well, that when we finished it, about 2 days later I made more. Yep, it's THAT good!

8
1 tablespoon coconut oil
2 teaspoons ground cumin
2 teaspoon coriander leaves
1 large onion, diced
10 cloves garlic, pressed
1/4 cup freshly diced or grated ginger root
pinch salt/pepper
2 cups chopped potatoes (I had a sack of baby yellow potatoes)
1 carrot, sliced
1 red daikon radish, sliced
6 cups bok choy (or any type of choy) chopped or sliced
1 can coconut milk
8 ounces tempeh chips
1 cup vegetable stock
1 tablespoon apple cider vinegar
1/4 cup lite soy sauce
1/4 cup Sriracha
Juice of 1 lime
1/2 bunch cilantro, chopped
Heat a large non-stick skillet, add oil and spices; cook for a minute. Add onion, garlic, ginger, salt and pepper. Saute for 10 minutes. Add potatoes, carrots, bok choy, coconut milk, tempeh and stock....
See the full directions on my site
Nutritions

Calories
384

Sodium
726mg
30% DV

Fat
23g
35% DV

Protein
7g
14% DV

Carbs
40g
13% DV

Fiber
5g
20% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

The post Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal} Recipe appeared first on Six Sisters' Stuff.