Vegan Tempeh w/Coconut Milk and Lemongrass

Fantastic vegan entree with hints of Thai flavors. Really tasty.

Materiala

• 1/2 cup coconut milk 
• 1/2 cup non-dairy milk, plain or vanilla 
• 1/4 cup organic peanut butter 
• 4 Tablespoons Bragg's Liquid Aminos (or low-sodium soy sauce) 
• 2 Tablespoons minced lemongrass (see note) 
• 2 Tablespoons pure maple syrup (or brown sugar) 
• 1 teaspoon crushed red pepper, optional 
• 2 Tablespoons organic canola oil 
• 1 pound tempeh, steamed for 10 minutes, diced 
• 1 large red bell pepper, seeded and cut into thin slivers 
• 8 ounces snow peas, trimmed 
• 1 bunch scallions, chopped 
• Juice of 1 lime 
• 1/4 cup chopped unsalted dry-roasted peanuts, for garnish 

Methods

1. Put coconut milk, milk, peanut butter, soy sauce, lemon-grass, brown sugar, and crushed red pepper, if using, into food processor or Vitamix blender; puree until smooth. 
2. Heat oil in wok or skillet over medium-high heat. Add tempeh, bell pepper, snow peas, and scallions. Stir-fry 5 minutes, or until vegetables are crisp-tender. 
3. Reduce heat to medium. Add pureed mixture, and cook 5 minutes more, or until sauce thickens. Stir in lime juice. Garnish with peanuts; serve. 

Serves: 4

Notes: To extract the most flavor, pound the lemongrass's white stem end flat before mincing it. Discard the fibrous green end. Also, extra-firm tofu may be used instead of the tempeh.

Source: http://www.vegancoach.com/vegan-entree.html