Name: Muskavado and Cashew Hoisin Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1/4 cup Sempio soy sauce (or soy sauce of your choice); 5 tablespoons of smooth cashew butter (use only two if you want it slightly thinner), or any nut butter 1 tablespoon Muskavado brown sugar (or any brown sugar); 5 teaspoons rice vinegar .5 teaspoon of apple cider 2 teaspoons sesame oil 1 teaspoon of chili paste, or hot sauce, to taste 1 clove garlic, minced or pressed 1 pinch of freshly ground black pepper

Description

This recipe turns your vegan tempeh into bombastic bites of pure flavor–and makes for fantastic snacks later.

Ingredients

Scale

1 8 oz block of tempeh, cut into triangles or just sliced

Muskavado Cashew Hoisin Sauce (above)

Sesame seeds

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Instructions

Steam your vegan tempeh slices for about 10 minutes,
Combine tempeh and hoisin in a bowl, until well-coated. Let marinate for at least two hours, preferably overnight.
Bake in a 400 degree pre-heated oven for about 20 minutes, flipping halfway OR saute in a non-stick pan for about 15 minutes, flipping halfway.
Serve over rice