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Meatless Monday: Easy Eggplant Stir Fry With Spicy Peanut Sauce

Author:

Andrea Hood

January 12, 2015

By Andrea Hood

Photo by Stocksy

January 12, 2015

This easy eggplant stir fry has quickly become my go-to meal on evenings that I'm strapped for time. It's really satisfying and warming, perfect for the colder months.

Eggplant Stir Fry With Spicy Peanut Sauce

For the Stir Fry

1 block organic Tempeh diced into small pieces
1 medium sized eggplant, diced into small pieces
2 cloves of garlic, minced
1 medium sweet onion, diced into small pieces
1 head of broccoli, broken into smaller pieces
2 cups crimini mushrooms, sliced into small pieces
approximately 2 tablespoons raw organic coconut oil, for sautéing

For the Spicy Peanut Sauce

2 tablespoons organic peanut butter
2 tablespoons apple cider vinegar
2 tablespoons tamari (wheat-free soy sauce)
4 tablespoons extra virgin olive oil
1 clove of garlic
1/2-inch piece of ginger
1/8 teaspoon cayenne pepper
optional sides: organic brown rice or organic quinoa to increase the protein

Preparation

1. For the stir fry: Heat a large skillet over medium heat and add in the sesame oil. Start off by sautéing the garlic, onions, mushrooms, and cabbage until they begin to soften, about 5-7 minutes. Add in tempeh and the rest of the vegetables. Cook for another 5 minutes, stirring occasionally. Cover, turn off the heat, and let sit while you make the sauce.

2. For the peanut sauce: Add all ingredients into a Vitamix or High Speed blender and blend until smooth. Pour over the veggie and tempeh mixture. Enjoy!