Peanut Butter Tempeh with Swiss Chard

Today I watched this VegNews video for Quick Kale Tofu Pasta, which looks delicious, but I didn’t have tofu, kale or lime.  So I improvised with tempeh, rainbow chard and lemon.

  • 2 packages tempeh, cubed (plus marinade of soy sauce, sesame oil, lemon/lime juice, vinegar, garlic and/or ginger mixture or your favorite tempeh marinade)
  • 1 package brown rice fettuccine
  • 8-10 stems of swiss chard, chopped
  • 1/3 + 1 heaping tablespoon creamy peanut butter (unsweetened)
  • juice from 1 1/2 lemons
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon agave nectar
  • Sriracha to taste
  1. Cut tempeh into cubes and steam for about 5 minutes. Marinate tempeh for 30 minutes to an hour (or do it in the morning and let it sit in the fridge all day).
  2. Boil a big pot of water. Add noodles and cook for about 7-8 minutes. Add swiss chard and cook for about 6 minutes more.
  3. Heat sesame oil in a cast iron skillet and add tempeh until a little brown.
  4. Whisk remaining ingredients together.
  5. Drain pasta and chard and return to the pot and coat with peanut butter mixture. Stir in tempeh.

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