I know that most people post about chocolate and sweets on Valentine’s Day. But I’m not most people.
In fact, Valentine’s Day is my least favorite holiday of the year. Don’t get me wrong. I think it’s important to celebrate love. I just think that we should be celebrating that love 365 days a year.
This recipe would be a great meal to serve for your favorite sweetie. Or even just for yourself. Because, after all, it’s important to love yourself too. And what better way to show your love than with a delicious home cooked meal.
This recipe came from The Sable & Rosenfeld Cookbook. Feel free to change up the veggies and use what you have on hand. It’s cool like that.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 cup vegetable stock
- 1/4 cup tamari
- 1 clove garlic, minced
- 2 tbs black bean sauce with garlic*
- 1 1/2 tbs honey
- 1 tbs grated ginger
- 1 tbs apple cider vinegar
- 1 package tempeh
- 2 cups broccoli florets
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup onions, chopped
- 1 cup bok choy
- 2 tbs water
- 1 tbs cornstarch
- 1 tbs sesame oil
- In a large wok, over medium heat, combine vegetable stock, tamari, garlic, black bean sauce, honey, ginger, and vinegar. Bring to a boil.
- Add tempeh and all vegetables; reduce heat and simmer for about 5 minutes until vegetables are bright and tender crisp.
- In a small bowl, combine water and cornstarch. Stir in 2 tbs of hot liquid from the wok; mix until smooth.
- Stir into vegetables and cook, stirring, for 2 minutes until sauce thickens.
- Add sesame oil and serve immediately.
Nightshade free*, dairy free, wheat free, gluten free, and egg free.
*We used a homemade black bean sauce because the store bought variety had red pepper in it. You can find a recipe here if you want to make your own.