Sundried Temepeh

Sundried  Temepeh

Ingredients:

Oil: 1 tbsp (from sundried tomato bottle)

2 Packages TEMPEH

White onion: 1, finely chopped cone #2

Garlic: 3, finely minced

Sundried tomato: 10, sliced

Water: 1 cup

Veg stock cube: 1

coconut or almond milk: 1 cup

2 tsp corn starch plus 4 T water

Salt: 1/2 tsp

Ground blackpepper: 1/2 tsp

Basil leaf: 1 cup, finely chopped

Lemon juice: juice of half a lemon

Method:

Preheat skillet on medium high heat. Brown Tempeh for  8 mins. with oil from sun dried tomato, garlic and tomatoes. Add water, broth cube and  plantmilk. Simmer for 1min.

Stir in cornflour mixture. Add salt and pepper to taste.

Garnish with basil leaves and sprinkle with lemon juice to serve.