This is a quick & easy recipe that your kiddos will most likely enjoy!
1/2 lb. tempeh thinly sliced
1 cup veggie stock
1 tb soy sauce
2 tb sesame oil
1/2 fresh pineapple chopped into bite size pieces
1 orange bell pepper cut into 1 inch squares
1 whole white onion sliced
1/4 cup pineapple juice
1/4 cup apple cider vinegar
2 tb agave
2 tb cornstarch
2 tb soy sauce
Cook the tempeh for 10 min in veggie stock & soy sauce. Remove the tempeh & save the liquid. Heat oil in skillet & sautee’ tempeh until brown on both sides, also sautee’ the peppers & onions.
Add pineapple juice to tempeh liquid and cook, adding vinegar, agave, soy sauce & cornstarch. Heat until thickened.
Combine sauce with tempeh, peppers & onions. Serve over brown rice.