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Brussels Sprouts and Crispy Tempeh With Soy Dressing

Brussels Sprouts and Crispy Tempeh With Soy Dressing

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Step 1

Heat a medium skillet over medium-high. Add 1 tablespoon of the oil to the pan; swirl to coat. Add the tempeh; cook until very crispy and browned, about 2 minutes per side. Transfer to a plate.

Step 2

Whisk together the soy sauce, vinegar, salt, 1 tablespoon of the cilantro, and the remaining sesame oil in a medium bowl. Add the Brussels sprouts, and toss to coat. Divide the mixture between 2 bowls. Sprinkle with chile slices and peanuts, and top with the tempeh slices. Drizzle with any remaining dressing, and top with the remaining 1 tablespoon cilantro. Serve with lime wedges.

Watch the video: Vegan Sweet and Spicy Tempeh l Go Vegan Life (June 2022).


  1. Ferron

    Dicten, who can I ask?

  2. Philips

    You are not wrong, are you

  3. Msrah

    Bravo, excellent idea

  4. Thour

    In my opinion. Your opinion wrongly.

  5. Kilkis

    Frankly speaking, you are all right.

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